Spicy smoked fish cakes with herb salad & eggs

• smoked haddock300g g
• leftover mashed potato300g g
• spring onions↗2

  finely chopped

• Biryani curry paste1 tbsp tbsp

  (or your favourite)

• plain flour↗1 tbsp tbsp
• olive oil↗3 tbsp tbsp
• eggs↗4
• mixed salad leaves↗200g g
• coriander½ pack

  leaves only

• lemon↗juice 1

Step-by-step instructions

1. 1

   Place the haddock in a shallow microwaveable dish and sprinkle over 3 tbsp water. Cover and microwave on Medium for 2-3 mins until the fish flakes easily, then tear into large pieces, discarding the skin and any bones.

2. 2

   Mix together the flaked fish, potato, spring onions and curry paste, then use your hands to form into 4 cakes. Chill in the fridge for 10 mins or up to 24 hrs. Dust the sides of each cake with a little flour. Heat 1 tbsp oil in a large non-stick frying pan, then cook the fish cakes for 3-5 mins on each side until golden brown and warmed through.

3. 3

   Meanwhile, heat a pan of water to boiling. Gently lower in the eggs and cook for 4 mins for really runny yolks to 6 mins for a harder yolk. Remove from the pan and peel. Reserve a handful of salad leaves for later in the week. Toss together the remaining leaves with the coriander leaves, lemon juice and 2 tbsp oil. Serve the fish cakes alongside the salad with an egg on top.