Kipper fish cakes with watercress mayo
- Preparation and cooking time
- 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
- 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)
- 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.)
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.