By HighSatiety diet: Meals that keep you fuller for longer.
Prawn Fishcakes with Poached Egg
1 step
Prep:10minCook:55min
These fishcakes have a much lower energy density and a considerably greater protein content than you’ll find in a purchased fishcake. Highly nutritious, they also provide a large proportion of the recommended intake of vitamins and minerals, especially vitamin B12 and E and they make a highly filling light lunch or snack.
Updated at: Tue, 13 Feb 2024 18:54:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
17
Moderate
Nutrition per serving
Calories229.7 kcal (11%)
Total Fat7.8 g (11%)
Carbs24 g (9%)
Sugars1.3 g (1%)
Protein14.8 g (30%)
Sodium519.7 mg (26%)
Fiber2.5 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Peel and chop the potatoes into cubes and boil in salted water for 20 minutes until tender. Flake the prawns into a large bowl and add the thinly sliced spring onions. Drain, rinse and mash the cooked potato and add this to the bowl along with the flour, chopped dill and mustard. Mix these ingredients well, then shape into eight even-size cakes and chill for 10 minutes. Brush a beaten egg over a fishcake and then dip it into the breadcrumbs. Repeat for each of the fishcakes ensuring they are well covered. Spray some light oil on a greaseproof-lined baking tray and add the eight fishcakes. Place the tray in an oven preheated to 200C and cook for 25 minutes turning halfway through. Bring a pan of water to the boil then reduce to a simmer. Crack an egg into a ramekin, stir the boiling water and then add the egg. Repeat for all four eggs. After 4 to 5 minutes remove the poached eggs with a slotted spoon. Serve two of the now-cooked fishcakes with a poached egg on top. Suggested servings: Four
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