Kipper fish cakes with watercress mayo

Kipper fish cakes with watercress mayo

Kipper fish cakes with watercress mayo

Don't reserve this rich smoked fish for the breakfast table- mix with mashed potato, spring onions and parsley and shape into patties

  • Serves 2
  • Easy

Nutrition per serving

  • Calories 708
  • Carbohydrates 55
  • Saturated Fat 7
  • Sugar 3
  • Protein 30
  • Fat 41
  • Fiber 5
  • Salt 3.6

Ingredients

  • 300g potatoes, cubed

  • 2 spring onions, finely chopped

  • 2 tbsp choppped parsley

  • 1 pack kipper fillets (about 200g), skin and bones removed, chopped into small pieces

  • 1 egg, beaten

  • 85g breadcrumbs

  • 3 tbsp mayonnaise

  • 85g bag watercress

  • 2 tsp capers, chopped

  • sunflower oil, for frying

  • lemon wedges, to serve (optional)

Freezing your fishcakes

These freeze beautifully, so it’s worth making a bigger batch. Make to the end of step 2, then freeze, uncooked. Defrost in the fridge overnight.





Method

  1. Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.

  2. Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 mins.

  3. Whizz the mayo with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 min on a high heat until crisp and brown, then cook for about 4 mins on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through. Serve with the remaining watercress and the mayo. (See tips on freezing, below left.)