Spicy smoked fish cakes with herb salad & eggs - Good Food Middle East
Microwave haddock, form into cakes, chill, dust with flour, and fry until golden and curry-flavored. Perfectly warm and delicious!
Ingredients
- 300g smoked haddock
- 300g leftover mashed potatoes
- 2 spring onions, finely chopped
- 1 tbsp Biryani curry paste (or your favourite)
- 1 tbsp plain flour
- 3 tbsp olive oil
- 4 eggs
- 200g mixed salad leaves
- ½ pack coriander, leaves only
- juice 1 lemon
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