Whilst I was working from home, I was constantly trying to find ways to drum up tasty and nutritious lunches that would also keep me on my low carb track. This is one of my favourite ‘rustle up challenges’; a delicious cauliflower fritter made with leftover cauliflower mash smoked mackerel and chopped spring onion on wilted spinach topped with a poached egg. You could use leftover mashed potato of course if you don’t need to carb-watch.
- 2 fresh eggs, poached
- 2 tablespoons of leftover cauliflower mash (or potato of course)
- 1 tablespoon of plain flour
- 2 spring onions, finely chopped
- 1 smoked mackerel fillet (or a can of tuna)
- 2 generous handfuls of fresh spinach, wilted
- 2 tablespoons of rapeseed or light olive oil
- Flake the fish and add it to the leftover mash and spring onion. Blend it together with the fork or a spoon. It should be enough to make two fritters.
- Dust the flour onto a chopping board. Divide the mixture into two even portions. Wet your hands and take each fritter portion from the bowl. Quickly shape into a ball and place onto the floured board. Flatten each one slightly and ensure both sides take up a little flour. Carefully put them on a plate and then in the fridge for 30 minutes to firm them up.
- When you want to eat, poach the eggs: boil water with a dash of vinegar to hold the white, crack the egg into a bowl first and then tip each one into the water separately. Leave for exactly one minute and then take the pan off the heat. Leave for 5 more minutes before you lift them out gently with a slotted spoon.
- Meanwhile, heat the oil in a frying pan, add the fritters and fry gently each side until crisp and golden.
- Wilt the spinach. I usually put it in a bowl and microwave it for a couple of minutes. Squeeze out the excess water and place it on a warmed plate.
- Place the fritter on the spinach, top with a poached egg and season with sea salt and black pepper.
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