Ingredients
Ingredients
300g potatoes, 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 breadcrumbs
3 tbsp mayonnaise
85g bag watercress
2 tsp capers, chopped
sunflower oil, for frying
lemon wedges, to serve (optional)
Tip
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.
Direction
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.)
