Spinach and potato cakes with poached eggs
- April 2016
- Serves 4
- Hands-on 35 min
These Indian-spiced spinach and potato cakes topped with a runny poached egg make a wonderful meat-free lunch or light supper.
Check out our guide on how to poach an egg and avoid a broken yolk every time!
- Vegetarian recipes
- 25.7g (4.4g saturated)
- 32.6g (4.9g sugars)
You can use leftover mashed potato.
When poaching eggs use very fresh ones as they’ll hold together better than older eggs.
Make the cakes up to the point of frying in step 4, then keep covered in the fridge for up to 24 hours before cooking.
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