A brilliant way to turn shop-bought fishcakes into a full and satisfying family meal. Warm pea and bacon salad, topped with a cod fishcake and finished with a runny poached egg. Yum!
225g(1 1/2 cups) fresh peas or frozen petits pois (no need to thaw)
½tspsalt
½tspfreshly ground black pepper
40g(2 cups) packed pea shoots
juice of half a lemon
4eggs
Instructions
Cook the fishcakes in the oven as per instructions (25 minutes at 200C/400F (fan)).
4 saucy fish cod fish cakes
In a large frying pan, heat the oil over high heat.
1 tbsp vegetable oil
Add the bacon and cook, stirring often, until lightly browned and golden, about 5 minutes. Remove from the pan.
6 strips bacon
Meanwhile, bring a large pan of water to the boil – ready for the poached eggs. Turn down to a gentle simmer.
Add the onion to the frying pan (there should still be some bacon-flavoured oil in there) and lower the heat to medium. Cook, stirring often, for 3 minutes, until the onion starts to soften.
1 red onion
Add the peas, salt and pepper to the frying pan and continue to cook, stirring occasionally, for 4 to 5 minutes, or until the peas are hot. Then add the bacon back in.
225 g (1 1/2 cups) fresh peas or frozen petits pois, ½ tsp salt, ½ tsp freshly ground black pepper
Meanwhile, bring the water back up to a rolling boil. Break an egg into a small bowl, and carefully tip it into the boiling water. Repeat with the second egg.
4 eggs
Simmer for 2-3 minutes, until the white is cooked and the yolk is still soft. Remove from the pan with a slotted spoon and drain on a piece of kitchen roll.
Repeat with the other two eggs.
Turn off the heat on both pans. Add the pea shoots to the bacon and pea pan. Squeeze in the lemon juice. Toss together to coat the pea shoots with the oil and slightly wilt.
40 g (2 cups) packed pea shoots, juice of half a lemon
Spoon the pea mixture onto four plates. Top each with a cod fishcake and a poached egg. Serve immediately.