Salmon Fish Cakes with Spinach and Poached Egg
|King edward potatoes||8 Ounce, quartered (250 Gram)|
|Salmon fillet||10 Ounce, skinned and bones removed (300 Gram)|
|Plain flour||2 Tablespoon|
|Sunflower oil/Groundnut oil||8 Tablespoon|
|Spinach leaves||1 Pound, well washed (500 Gram)|
|Lemon wedges||4 (For Serving)|
|Sea salt||To Taste|
1. Put the potatoes into a saucepan of boiling water and boil until they are just cooked when pierced with a sharp knife. Drain well and leave to cool.2. Either roughly chop the salmon or process it briefly in a food processor to make a coarse mince. Using a fork or the back of a wooden spoon, roughly mash the potatoes with salt and pepper. Add the minced salmon and mix together.
3. With floured hands, divide the mixture into 4 pieces and press firmly into 4 plump fish cakes. Coat each fish cake in flour and chill in the refrigerator for 1 hour.
4. Put the oil in a large frying pan and heat until hot. Add the fish cakes to the hot oil and cook for 3-4 minutes on each side.
5. Shake the washed spinach leaves dry, pack them into a saucepan and cover with a lid. Heat gently for 2-3 minutes or until the spinach has just begun to wilt. Drain the spinach thoroughly and season with a little salt and pepper.
6. Poach the eggs until just cooked. Remove the fish cakes from the oil. Divide half of the spinach leaves between 4 individual plates and place a fishcake on each one. Top with the remaining spinach and finish with a hot poached egg. Serve with lemon wedges.