Smoked haddock and watercress fishcakes
Ingredients
- Ingredients
- 400g potatoes
- 30g butter
- 500g smoked haddock
- 1litre 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 mins until tender. Drain, then add butter, season and mash roughly.
- Meanwhile in a large deep frying pan, gently cook the fish in the milk (in 2 batches if necessary) for 8 mins or until it flakes. Lift fish out of milk and set aside on a plate. Chop watercress.
- When fish is cool enough to handle, flake it into a large bowl, add mashed potato, watercress and spring onions and grate in the lemon zest.
- Gently combine all the ingredients then shape into 8 fishcakes, using your hands. Leave to chill in the fridge for ½ hour.
- Heat 2tsp 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 watercress salad.
