Sunday Fishcake Breakfast

A delicious brunch recipe from

Serves 4

  • FOR THE FISHCAKES: 250g cooked white fish fillet, eg cod, thinly chopped
  • 80g cooked prawns
  • 1tbsp baby capers, chopped
  • 1tbsp chopped herbs of your choice eg (dill, parsley)
  • Good pinch mustard powder
  • 2 tbsp light mayonnaise
  • 1 tbsp breadcrumbs
  • Vegetable oil, for frying
  • Salt & pepper
  • TO SERVE: 4 slices black pudding, 4 thick slices beef tomato, 4 eggs, fresh parsley to garnish

Top Tips

Try using haddock, pollack, coley or whiting instead of cod.



  1. Mix together all the fish cake ingredients, season with salt and black pepper and shape into 4 fish cakes. Transfer to a plate, cover and chill in the fridge to firm up
  2. Heat enough oil to just cover the base of a non-stick frying pan and fry the fish cakes on each side until cooked through and brown on the outside. Transfer onto a plate lined with kitchen paper and keep warm.
  3. In the same pan fry the black pudding until cooked through. Fry the tomato until lightly browned and fry the eggs according to how you like them.
  4. Place the tomato slices on 4 plates. Top each with the black pudding, then the fish cake and finish with the fried eggs. Serve garnished with parsley.

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