Smoked Fish Cakes

Ingredients

Serves: 4

• 750g potatoes, peeled and quartered
• 500g skinned smoked fish (I used haddock fillets)
• 50g butter, melted
• 85g watercress, finely chopped, optional
• 2 eggs, beaten
• 200g dried breadcrumbs
• 3 tablespoons olive oi

Preparation method

Prep: 20 mins | Cook: 40 mins

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 vinaigrette