Indulgent Weaning Brunch: Salmon Fishcakes with Poached Eggs & Chorizo

Ingredients:

2x170g Tins of Boneless Salmon (tuna works really well too)
50g Kale - very finely chopped
600g Potatoes - peeled and chopped fairly small
1 Small Handful of Chives - finely chopped
1 Lemon
5 Large Eggs
2 Tablespoons of Plain Flour
Chorizo (adult portions only)
1 Tbsp White Wine Vinegar (adult portions only)
2 English Breakfast Muffins (adult portions only)

​Method:

1. Boil the potatoes in a large pan of boiling water. When well cooked, strain the potatoes, and set aside to cool for a few minutes.

2. While the potatoes are cooling, add the zest of the lemon, the flour, a pinch of pepper and 1 of the eggs to a large mixing bowl.

3. Mash the potatoes, and then add to the mixing bowl, along with the salmon, chives and kale. Thoroughly mix this all together.

4. Divide the mixture (there should be enough for 6 large cakes) and roll in the flour until lightly covered.

5. Heat around a tablespoon of olive oil in a large pan and fry the cakes for about 4 minutes per side (be careful they don't fall apart as you turn them).

6. While the fishcakes are cooking, poach the remaining 4 eggs in a pan of just-boiling water with the white wine vinegar.

7. Once the fishcakes are crispy and golden-brown, remove them from the pan and set aside to cool. Add a splash of olive oil to the same pan and gently fry the chorizo slices until the colour begins to darken. While the chorizo is frying, lightly toast the muffins.

8. I like to serve these with the chorizo on the bottom, followed by the fishcake and the egg on top (sprinkled with the chives) so that the yolk can drizzle down over the rest! Then a generous squeeze of lemon juice really brings the dish to life.