Kipper fish cakes with watercress mayo

Kipper fish cakes with watercress mayo

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(1 ratings)

Prep: 15 mins Cook: 22 mins


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

  • Freezable

Nutrition: per serving

  • kcal708
  • fat41g
  • saturates7g
  • carbs55g
  • sugars3g
  • fibre5g
  • protein30g
  • salt3.6g
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  • 300g potato, cubed



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 spring onions, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    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 should be a seasonally fat herring that has been split through the back, gutted, opened…

  • 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, which grows in the Mediterranean. As…

  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • lemon wedges, to serve (optional)



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  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.)

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Comments, questions and tips

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3rd Sep, 2013
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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