Fish Cakes with Poached Egg & Samphire


So I’ve been utterly awful this week – I’ve eaten everything I’m not supposed to have, Slimming World has gone out of the window entirely and I’ve missed a session due to working late! When I say this week, my Slimming World week runs from Wednesday – Tuesday so I’m ending the week on an all time low. Damn you temptation!

As the autumn really sets in I just crave carbs and the stodgy foods I’m trying my hardest to avoid (until I’ve lost that 9 pounds at least!). But, having made myself feel like a right little greedy guts I decided that tonight only something healthy would do, but we had about a million left over spuds from our Sunday roast and that’s not exactly healthy! What could I do with them to make a healthy dinner? Mash them up, add some fish and serve them up with a poached egg and some vibrant salty samphire. Even the look of these fish cakes is enough to make you feel better about yourself.

I used kippers and plaice in this recipe (it’s what I found in the reduced section at the supermarket) but other fish works just as well, try smoked haddock or salmon, both will give a completely different flavour of course, it really depends on your taste. The kippers being such a strong flavour can overpower other ingredients so it needs punchy flavour that will stand up to it – such as dill (which happens to be the perfect partner for fish anyway).

If, like me, you are feeling the pinch this week and your body is crying out for something a little lighter and healthier then give this quick recipe a go. These fish cakes freeze really well so you can have some ready for another night when your not feeling much like cooking, but don’t want to opt for something unhealthy.

Serve them with some steamed samphire and a poached egg.

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Fish Cakes with Poached Egg & Samphire
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
I used left overs from my Sunday roast to make the fish cakes (so I had potatoes, carrots and cabbage). I then used a blender to wizz everything together and served the fish cakes with samphire and a poached egg. If you can't get hold of samphire then you can serve them with asparagus or green beans. The recipe makes about 6 fish cakes (but they freeze really well)
  • Left over roast or mashed potatoes
  • Left over carrots and cabbage (from your Sunday roast)
  • 3 kipper fillets (or other fish)
  • 1 plaice fillets (or other fish)
  • 1 tsp chilli flakes
  • 1 tbsp chopped dill
  • 1 egg
  • Fresh breadcrumbs
  • salt and freshly ground black pepper
  1. Start my placing the potatoes, carrots and cabbage in to a blender - pulse until broken into small dice, remove the mixture to a bowl.
  2. Now add the fish to the blender with the dill, chilli flakes, egg and seasoning, blend until you have a smooth paste. Add this to the potatoes and mix well to combine.
  3. Spoon out about 4 tablespoons of the mixture into your hand, roll into a ball and press flat, press the fish cake onto the breadcrumbs on both sides.
  4. Pop the fish cakes onto a baking sheet and place into the oven for about 20-25 minutes.
  5. Serve on a bed of steamed samphire and top with a poached egg.



Why I’ve Joined Slimming World

I’ve decided that enough is enough, my poor waistline can no longer cope with all the indulgence I can’t seem to help myself from eating. I’ve always loved food, but since starting this blog that love of food has turned into an obsession, mostly an unhealthy one. It’s true, I love butter… but it’s time I had a break from cakes and creamy pasta dishes. I’ve gained a stone in weight since I moved in with my boyfriend a year ago – that’s contentment for you, but I’m not happy that my jeans are tight and I feel sluggish and lethargic sometimes.
I’d been thinking about joining Slimming World for a while, so I finally got round to making the plunge. I was very nervous walking into that village hall full of slimming ladies, who all seemed to know each other. The ‘newbie’ feeling, we’ve all had it at one point or another, but it doesn’t get any easier does it? That feeling that everyone is staring at you. But, honestly the group is so lovely, the ladies are so welcoming and two weeks in I already feel completely at ease.
I’d built up an idea in my head that slimming or dieting was going to be so difficult, but the SW plan makes it feel fuss free and like you are not depriving yourself of the foods you love, just cutting down and making healthier more informed choices. Never in my life have I felt the need to diet before, but at 10st 1.5lbs and only 5ft 2inches tall it’s quite necessary. My BMI suggests that I’m verging on being overweight, a scary thought! All in all, I have 1st 1.5lbs to loose, which is pretty much 10% of my body weight! 
I made the rather silly decision to start SW the week of my Birthday, so as anticipated I didn’t do so well the first week, I over indulged on fish and chips and far too much alcohol. I went to the group weigh in fearing the worst – but I’d actually lost 1lb. Harrah! Okay, so it’s only 1 measly pound, but a loss is a loss, and I’ll take that! This week I’ve been much better than last so I’m hoping I’ll have lost a bit more.
I won’t bore you with the ins and outs, but essentially SW is about food optimising, having lots of healthy foods like fruit, vegetables and lean meats, potatoes, rice and pasta. Yes pasta! And cutting back on your wheat (bread) and dairy (milk and cheese), then there are your syns, the things like chocolate and wine, which you can have, but in moderation.
Being the avid cook that I am, I’ve purchased a few of the recipe books to ensure I stay on track and find it easy to make the right choices. So far I’ve cooked a whole host of dishes that have been very delicious. Trust me I was surprised, who knew curry without cream and spag bol without parmesan could taste so good. To show you just how delicious the SW meals are I wanted to share some snaps with you. For Slimming World recipes you can visit their website.
The recipe is from the SW A Taste of Asia book and it got huge thumbs up from the boyfriend, who was more than sceptical about a ‘healthy’ version of a special fried rice. “It’s better than take-away” he confessed!

Egg Fried Rice

Chinese Lemon Chicken