WILD ALASKA SALMON BREAKFAST FISH CAKES Prepare for the day with energy-giving carbs and muscle-fuel

Serves: 4 - Preparation time: 15 mins - Cooking time: 35 min

Ingredients

2 cans wild Alaska red salmon

500 g potatoes, peeled and cut into chunks

2 tbsp chopped fresh parsley or chives

25 g butter

1 tbsp olive oil

1 pinches salt and freshly ground black pepper

4 eggs

2 tsp vinegar

Method

• Drain the salmon, discarding the liquid. Remove any skin and bones, if desired, then break the salmon into large chunks. Cover and set aside.

• Simmer the potatoes in lightly salted boiling water until tender, about 20 minutes. Drain well, then mash them. Cool for a few minutes.

• Mix the salmon chunks through the mashed potato with the parsley or chives, if using. Season with salt and pepper. Form into four large or eight small fish cakes.

• Heat the butter and olive oil in a large frying pan and fry the fish cakes gently on both sides for 4-5 minutes, until browned. Meanwhile, poach the eggs in simmering water with the vinegar until done to your liking, allowing 3 minutes for a soft poached egg. Drain well and serve on top of the fish cakes.

401 calories (Per serving) - 30g protein - 22g carbohydrates - 21g fat (7g saturated) - 3g fibre

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