Ingredients

The following ingredients have 4 Servings
  • 275 g white potatoes suitable for mashing
  • 300 g thick white fish fillets
  • 100 g smoked haddock fillets
  • 2 tbsp Worcester sauce
  • 4 finely chopped spring onions
  • Low calorie spray oil
  • 5 large eggs
  • 100 g wholemeal breadcrumbs
  • 100 ml skimmed milk
  • 15 g corn flour mixed with 2 tbsp. cold water
  • 1 tbsp mustard powder
  • Salt and pepper to season
  • 1 tbsp white wine vinegar

Instruction

  • Peel and cut the potatoes into chunks. Put the potatoes into a large saucepan of cold water. Bring to the boil and then simmer until the potatoes are soft enough for mashing.
  • Place the fish fillets in a poaching pan with cold water. Bring to the boil and then simmer until the fillets are soft enough to be flaked.
  • Drain the potatoes, return them to the saucepan and mash them then season with salt and pepper.
  • Drain the fish, flake the chunks slightly with a fork and then add to the saucepan with the mashed potatoes.
  • Add the Worcester sauce and the chopped spring onions and stir everything well together.
  • Preheat oven to 220C Fan or Gas 7.
  • When the mixture is cool enough to handle, beat one egg in a small bowl and make 4 patties from the mixture.
  • Dip the patties into the egg, making sure they are coated all over and then into the breadcrumbs, also completely coating all over.
  • Spray a baking tray with the Low cal spray oil.
  • Place the patties onto the baking tray and cook in the oven for 15 – 20 minutes until golden brown. Then remove from the oven to cool.
  • Make the mustard sauce by putting all the sauce ingredients into a small saucepan and bring to the boil and then simmer and stir constantly until the sauce thickens. Then remove from the heat.
  • For the poached eggs, bring a medium pan of water to the boil and add 1 tbsp. white wine vinegar.
  • Crack the remaining eggs into cups, then gently put the eggs into the boiled water and when they begin to float they are ready.
  • Place the fishcakes onto plates, top with the poached eggs and then place 1 – 2 tbsp. of the mustard sauce over each one.
  • Serve with a mixed green salad with tomatoes and pepper.