Kipper and Potato Cakes with Poached Eggs
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Ingredients
- 2 kippers
- 500 g potatoes
- 2 spring onions
- 30 g plain flour
- 5 eggs
- 20 g butter
Nutrition (per serving)
- Calories
- 462 kcal
- Protein
- 32.5 g
- Carbohydrate
- 25.8 g
- of which sugars
- 1.6 g
- Fat
- 24.2 g
- of which saturates
- 7.4 g
- Fibre
- 3.2 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Flake the kippers off their bones into a bowl, discarding skin and bones.
- 2
Peel and boil the potatoes for 15 minutes until tender, then drain and mash.
- 3
Mix the mashed potato with the flaked kippers, chopped spring onions and one beaten egg, then season well.
- 4
Shape into eight small cakes, dust lightly with the plain flour, and fry in the butter for 4-5 minutes on each side until golden and crisp.
- 5
Meanwhile, poach the remaining eggs in a pan of gently simmering water for 3 minutes until the whites are set but the yolks are still soft.
- 6
Serve two potato cakes per person topped with a poached egg.
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