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Cajun salmon fishcakes with poached eggs
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400g pack essential Waitrose Mashed Potatoes
100g essential Waitrose Plain Flour
2 tsp Bart Cajun seasoning
213g can essential Waitrose
Wild Red Salmon, drained
195g can essential Waitrose Sweetcorn, drained
2 tbsp olive oil
1 bunch essential Waitrose Salad Onions, sliced
4 essential Waitrose Free Range Eggs
1. Mix the mash, flour, Cajun seasoning, salmon and sweetcorn in a bowl then season. Divide into 4 and mould into 4 fishcakes.
2. Heat 1 tbsp oil in a large frying pan and fry the fishcakes for 3–4 minutes on each side until golden then remove and set aside. Heat the remaining oil in the pan and fry the salad onions for 1–2 minutes.
3. Meanwhile, poach the eggs for 3–4 minutes or to your liking. Serve the fishcakes topped with the eggs then sprinkle over the salad onions.
Typical values per serving:
This recipe was first published in April 2013.