These smoked haddock and watercress fishcakes are a family favourite – and with zingy lemon, buttery smoked haddock and peppery watercress they’re tasty and healthy!
Ingredients (serves: 4)
400g potatoes
30g butter
500g smoked haddock
1 litre of milk
85g watercress
Zest of a lemon
2 spring onions, sliced
2tsp oil
Flour to dust
Method
Peel the potatoes and chop into small chunks. Cook in boiling water for approximately 10 minutes until tender. Drain then add the butter, season and mash roughly.
Meanwhile in a large deep frying pan, gently cook the fish in the milk (in two batches if necessary) for eight minutes or until it flakes. Lift the fish out of the milk and set aside on a plate. Chop the watercress.
When the fish is cool enough to handle, flake it into a large bowl, add the mashed potatoes, watercress and spring onions and grate in the lemon zest.
Gently combine all the ingredients then shape into eight fishcakes, using your hands. Leave to chill in the fridge for half an hour.
Heat two teaspoons of oil in a frying pan, dust both sides of the fishcakes with flour and gently fry on each side until they are browned and hot to the centre. Serve with a salad of fresh watercress
Recipe courtesy of watercress.co.uk
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