• Save to your scrapbook
  • Save to your scrapbook

    Cajun salmon fishcakes with poached eggs

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Cajun salmon fishcakes with poached eggs

    • Total time: Ready in 20 minutes 20 minutes

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars