Fish cakes with a poached egg

Sweet potato fishcakes are a revelation! I like potatoes, but the sweet ones have so much more flavour and are better for you.

This recipe serves 2.


  • 2 Sweet potatoes
  • Red chilli, sliced
  • 1 bunch of fresh coriander, chopped
  • 200g Hot smoked salmon
  • Lemon, zest only
  • 1 teaspoon Dijon mustard


  • 3 tablespoons of white wine vinegar
  • 10 white peppercorns
  • 3 egg yolks
  • Pinch of salt
  • 250g butter
  • 1 tablespoon of fresh chopped dill


Peel the potatoes, chop and boil in seasoned water until cooked through and tender
Mash and leave to cool
Combine with the other ingredients, season with sat to taste and shape into patties
Gently fry them in some hot oil until golden brown
Serve with a poached egg
We also served this with some roasted beetroot and a dill hollandaise (optional)

To poach an egg:
Bring a pan of water to a simmer (even small bubbles in short intervals) and pour a large glug of white wine vinegar in
Crack your eggs straight into the pan, ideally over the bubbles and cover with a lid if the temperature of the water lowers, bubbles subside and the eggs are rapidly sinking to the bottom of the pan
You can cook up to 4 eggs in an 8 inch pan
Check after 3 minutes if the egg whites are set
When ready take out with a slotted spoon and pat dry on a kitchen roll

For the hollandaise:
3 tablespoons of white wine vinegar and 10 white peppercorns, reduced to 1 tablespoon
Place 3 egg yolks into a mixer, with the reduction and a pinch of salt
Whilst the motor is running, pour 250g of just melted and therefor still warm butter in
Season with more salt and lemon juice if necessary, stir some chopped dill in