Smoked haddock fish cakes with watercress

    1 hour

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

    47 people made this

    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 in English (6)


    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


    OK. A bit bland. Perhaps needed more seasoning.  -  19 Aug 2017