Kipper fish cakes with watercress mayo
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 300g potato, 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 breadcrumb
- 3 tbsp mayonnaise
- 85g bag watercress
- 2 tsp caper, chopped
- sunflower oil, for frying
- lemon wedges, to serve (optional)
Method
- STEP 1
Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.
- STEP 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.
- STEP 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.)
