Home
Recipes
Pescatarian

Sesame-crusted seared salmon with crushed minted peas and beetroot

Seafood recipes

Sesame-crusted seared salmon with crushed minted peas and beetroot

2 minutes

Tempura green beans

Asian recipes

Tempura green beans

10 minutes

Broccoli soup with cheddar-and-mustard baguette

Broccoli recipes

Broccoli soup with cheddar-and-mustard baguette

10 minutes

Breakfast smoothies

Breakfast recipes

Breakfast smoothies

Roast honey-and-orange yellowtail with ginger spring onions

Seafood recipes

Roast honey-and-orange yellowtail with ginger spring onions

25 minutes

Snoek and trout chowder

Seafood recipes

Snoek and trout chowder

30 minutes

Fire-and-ice oysters

Prawns and

Fire-and-ice oysters

15 minutes

Salt-and-pepper calamari with sweet chilli sauce

Calamari

Salt-and-pepper calamari with sweet chilli sauce

Spinach quinoa with chickpeas, seeds and feta

Chickpea recipes

Spinach quinoa with chickpeas, seeds and feta

25 minutes

Easy white chocolate mousse

Chocolate recipes

Easy white chocolate mousse

5 minutes

Tart green tomato and sweet watermelon salad with tomato seed dressing

Salad recipes

Tart green tomato and sweet watermelon salad with tomato seed dressing

Haddock fish cakes with poached eggs

Brunch recipes

Haddock fish cakes with poached eggs

30 minutes

Load more

Haddock fish cakes with poached eggs

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

Ingredients

500 ml milk
30 ml salt
4 defrosted haddock fillets
750 ml mashed potato
2 spring onion, chopped
30 ml canola oil
4 eggs, poached
watercress, to serve

Method

1. Bring the milk and salt to a gentle simmer in a saucepan then add the defrosted haddock fillets.

2. Cook for 5 minutes, or until the fish flakes easily.

3. Remove the fish from the milk and break into chunks.

4. Mix 3 cups mashed potato and 2 chopped spring onions with the fish. Season to taste and divide into 4 fishcakes.

5. Fry in the oil over a medium heat, then serve each fishcake topped with a soft-poached egg and watercress.

Find brunch menu ideas here.