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.
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
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Method Prep:20min › Cook:40min › Ready in:1hr
Boil the potatoes until soft (about 20 minutes); drain well and mash. Leave to cool.
Meanwhile, steam the smoked haddock for 8 to 10 minutes. Cool and flake.
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.
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.