Smoked haddock and watercress fishcakes

Calories: 611 Preparation: 25 mins Cooking: 40 mins Serves: 4


750g/1½ lb potatoes, peeled and quartered

500g/1lb skinned smoked haddock

50g/2oz butter, melted

1 x 85g/3oz pack watercress, finely chopped

2 eggs, beaten

200g/8oz natural dry breadcrumbs

3 tbsp oil


Boil the potatoes in salted water until soft, drain well and mash. Leave to cool. Steam the smoked haddock for 8-10 minutes. Cool and flake, removing all the bones. Stir the smoked haddock flakes into the mashed potatoes. Add the melted butter and watercress and form into eight cakes on a well-floured board. Chill for 15 minutes.

Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side. Serve with a crisp mixed leaf and watercress salad.

Fat: 23g Saturated Fat: 8g Carbohydrate: 68g Protein: 37g Fibre: 3g Salt: 3.76g

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