Fish Cakes with Rainbow Chard and Fried Egg. Served with seasonal chard and an oozing runny egg, this recipe is perfect for a mid-week lunch or special weekend brunch.
Fish Cakes with Rainbow Chard and Fried Egg
450g potatoes, peeled, chopped
35 0g thick white boneless fish fillets, cut into 2cm cubes
1/3 cup plain flour
1 egg, whisked
1 lemon, finely grated rind and 1 tbsp juice
½ cup polenta
2 tbsp olive oil
1 bunch rainbow chard, trimmed, leaves and stalks thinly sliced
4 eggs, extra
- Preheat oven to 200˚C. Line a baking tray with baking paper. Place potatoes into a saucepan and cover with cold water. Place over a high heat and bring to the boil. Reduce heat to medium high and simmer for 20 minutes or until tender. Drain. Roughly mash. Cool. Add fish, flour, egg, lemon rind and juice. Season well with salt and white pepper.
- Divide mixture into 4 portions and form into balls. Coat with polenta, press into cakes and place on tray lined with baking paper.
- Heat oil and half the butter in a large non-stick frying pan over medium heat. When butter has melted and is sizzling, add 2 fish cakes and cook for 2 minutes on each side or until golden. Transfer to prepared tray. Repeat with remaining cakes. Place in oven for 10 minutes or until cakes are cooked through. Clean pan.
- Place chard leaves into a large bowl. Cover with boiling water and stand for 2 minutes or until just wilted. Drain.
- Heat remaining butter in pan over medium heat. When melted, add 2 eggs and cook for 2 minutes or until whites are cooked. Transfer to a plate and cook remaining eggs. Place a fish cake onto each serving plate. Top with chard and an egg. Season with freshly ground black pepper. Serve.