Fish Cakes and Eggs

Steps

• 1

  Boil potatoes for 10 minutes or until slightly tender.
• 2

  Lay the haddock flesh-side down on top of the potatoes. Cover and simmer for 4-5 minutes.
• 3

  Remove the fish and roughly flake the flesh, discarding any skin and bones. Drain and mash the potatoes, then season.
• 4

  In a bowl, mix the mashed potatoes, cream, fish, and parsley. Set aside to cool.
• 5

  With floured hands, shape the mixture into four fish cakes.
• 6

  Heat the oil in a pan and fry the cakes gently for 6-8 minutes, turning once. The cakes should be cooked through and golden on the outside.
• 7

  While fish cakes are cooking, poach the eggs. When finished, top the fish cakes with the eggs and serve.