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Cajun salmon fishcakes with poached eggs
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400g pack essential Waitrose Mashed Potatoes
2 tsp Bart Cajun seasoning
213g can essential Waitrose Wild Red Salmon, well drained
195g can essential Waitrose Sweetcorn, drained and patted dry
Plain flour, for dusting
2 tsp olive oil
6 salad onions, sliced
4 essential Waitrose Free Range Eggs
1. Mix the mash, Cajun seasoning, salmon and sweetcorn in a bowl. Using floured hands, shape into 4 even-sized fishcakes.
2. Heat the oil in a large, nonstick frying pan and cook the fishcakes for 3–4 minutes until golden brown. Turn carefully and cook for a further 3 - 4 minutes.
3. Meanwhile, poach the eggs for 3–4 minutes or to your liking. Top each fishcake with a poached egg then scatter over the salad onions to serve.
Typical values per serving:
This recipe was first published in April 2013.