Kipper Fish Cakes With Watercress Mayo Food

KIPPER FISH CAKES WITH WATERCRESS MAYO

Kipper fish cakes with watercress mayo image

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

Provided by Good Food team

Categories Dinner, Fish Course, Lunch, Main course

Time 37m

Number Of Ingredients 11

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)

Steps:

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.)

Nutrition Facts : Calories 708 calories, Fat 41 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 3.6 milligram of sodium

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