Warm Watercress Potato Cake with Poached Egg and Trout
Celebrating the best of British food in the early summer, this elegant brunch or lunch dish is simple to make. If you prefer, make the cakes up the night before and chill until you're ready to bake them the next day. This year, National Watercress Week runs from 18th - 24th May 2014 and we have some great recipes to share.
Per portion: 398 calories, 21.9g protein, 30.3g carbohydrate, 21.9g fat, 4.3g saturated fat, 2.8g fibre, 1.11g salt
Prep: 10 mins
Cook: 40 mins
Serves 4
Ingredients
- 700g potatoes, peeled and cut into medium chunks
- 100g watercress, lightly chopped
- 1 egg, beaten
- 4 tbsp olive oil
- salt and freshly ground black pepper
To serve:
- 150g hot smoked trout fillets, broken into flakes
- 50g watercress
- 4 eggs
Procedure
- Cook the potatoes in boiling salted water for 10-15mins or until the are tender.
- Drain, return to the pan and mash until smooth.
- Add the chopped watercress, beaten egg and plenty of seasoning.
- Mix well then leave until cool enough to handle.
- Preheat the oven to 200oC/ 400oF/Gas Mark 6.
- Divide the mixture into four, and shape each into a neat cake shape.
- Brush on all sides with the oil and place on a baking sheet.
- Bake for 25 mins or until the cakes are golden brown.
- When ready to serve, bring a frying pan of salted water to the boil.
- Reduce the heat so the water is just simmering, then crack the four eggs and gently drop them into the water.
- Cook for 3-4 mins or until the eggs are poached to your liking. Lift them from the water with a slotted spoon and drain.
- Place a potato cake on each plate, top with watercress, flaked trout and the poached egg. Serve straight away.