Kipper fish cakes with watercress mayo

Kipper fish cakes with watercress mayo

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Cooking time

Prep: 15 mins Cook: 22 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
708
protein
30g
carbs
55g
fat
41g
saturates
7g
fibre
5g
sugar
3g
salt
3.6g

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)

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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.)

Recipe from Good Food magazine, July 2013

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Comments

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kirstienic's picture
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Tasty but not sure it was worth the effort of picking the bones out of the kippers! Made double the recipe as it was for a family of 4 but it made plenty more than we needed and we froze the same number of fishcakes as we ate so will do another meal.

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