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Views: 258
Last Updated: 09 Jan 2009

Smoked Haddock Fishcakes with Watercress

Recipe By: SHONAB52  |  Photo By: Ita
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Reviews (1)
Tweaks  (1)
  • serves: 4
  • yield: 8 fishcakes
  • ready in: 1 hour (20 mins Prep - 40 mins Cook)
Delicious fishcakes, coated in crumbs and gently fried until golden. The peppery flavour of the watercress is a perfect balance to the salty fish.

ingredients

  • 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

preparation method

  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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More Tweaks (1)

  Tweaks

  •     
    Tweak:
    Ita
    Took shortcuts:

    I didn't steam the smoked haddock, it's already cooked and I didn't want to lose any flavour.

    Like this tweak? [ YES ]
    1 users liked this tweak
        
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    • Ita
    • Experienced
    • Belfast , UK
›› More Reviews/Comments (1)

Reviews/Comments Reviews/Comments

  •     

    Review: Ita

    I had leftover mash and smoked mackerel in the fridge so I tried these. I over cooked them but they were still good with salad as a light dinner.


    Posted: 04 Sep 2008 easy

        
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    • Ita
    • Experienced
    • Belfast , UK
       

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