Name: Kipper fish cakes with watercress mayo
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2
Ingredients: 300g potato; 2 spring onions finely chopped; 2 tbsp chopped parsley; 1 pack kipper fillets, skin and bones removed, chopped into small pieces; 1 egg beaten; 85g breadcrumb; 3 tbsp mayonnaise; 85g watercress; 2 tsp caper chopped; sunflower oil for frying; lemon wedges, to serve

Instructions

3 steps

Boil the potatoes for 10-12 mins until tender. Drain thoroughly, then roughly mash.

10 min

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.

10 min

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.

1 min

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