- 300g potato, cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tbsp choppped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 pack kipper fillets (about 200g), skin and bones removed, chopped into small pieces
A kipper is a fat herring (caught in season) that has been split through the back, gutted,…
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 85g breadcrumb
- 3 tbsp mayonnaise
- 85g bag watercress
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- 2 tsp caper, chopped
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
- sunflower oil, for frying
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- lemon wedges, to serve (optional)
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
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.
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.)
Freezing your fishcakesThese 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.