Haddock fish cakes with poached eggs

Haddock fish cakes with poached eggs

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  • 4
  • Easy
  • Fat conscious Health conscious Heart friendly Pescatarian
  • 5 minutes
  • 30 minutes


  • 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

Cooking Instructions

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

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

Remove the fish from the milk and break into chunks.

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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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