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    Cajun salmon fishcakes with poached eggs

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    Cajun salmon fishcakes with poached eggs

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4


    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. 

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