Smoked haddock fish cakes with watercress

Smoked haddock fish cakes with watercress


16 people made this

About this recipe: Delicious fishcakes, coated in crumbs and gently fried until golden. The peppery flavour of the watercress is a perfect balance to the salty fish.


Serves: 4 

  • 750g (1 1/2 lb) potatoes, peeled and quartered
  • 500g (1 1/4 lb) skinned smoked haddock fillets
  • 50g (2 oz) butter, melted
  • 1 (85g) packet watercress, finely chopped
  • 2 eggs, beaten
  • 200g (7 oz) dried breadcrumbs
  • 3 tablespoons olive oil

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Boil the potatoes until soft (about 20 minutes); drain well and mash. Leave to cool.
  2. Meanwhile, steam the smoked haddock for 8 to 10 minutes. Cool and flake.
  3. Stir the smoked haddock flakes into the mashed potatoes. Add the melted butter and watercress and form into eight cakes on a well-floured work surface. Chill for 15 minutes.
  4. Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side. Serve on a crisp mixed leaf and watercress salad topped with a spoonful of soured cream or crème fraîche.

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Reviews (5)


very lovely and quick. i used wheat free flour instead of breadcrumbs which worked just as well, and made it wheat free and slightly lighter. - 12 Nov 2011


Took shortcuts. I didn't steam the smoked haddock, it's already cooked and I didn't want to lose any flavour. - 04 Sep 2008


Quick and very tasty. Quite light meal with salad. - 23 Oct 2015

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