Articles FoodFish DishesSmoked haddock and watercress fishcakes
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Smoked haddock and watercress fishcakes

By Rachel - Silversurfers Assistant Editor Apr 3, 2016

A family favourite – these fishcakes with zingy lemon, buttery smoked haddock and peppery watercress have an extra healthy boost!

The quantity can be halved if making for two people.

Serves: 4     Prep time: 15 minutes + chilling time        Cook time: 30 minutes

You’ll need

  • 400g potatoes
  • 30g butter
  • 500g smoked haddock
  • 1L milk
  • 85g watercress
  • Zest of a lemon
  • 2 spring onions, sliced
  • 2 tsp oil
  • flour to dust

Method

  1. 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.
  2. Meanwhile in a large deep frying pan, gently cook the fish in the milk (in 2 batches if necessary) for 8 minutes or until it flakes. Lift the fish out of the milk and set aside on a plate. Chop the watercress.
  3. 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.
  4. Gently combine all the ingredients then shape into 8 fishcakes, using your hands. Leave to chill in the fridge for ½ hour.
  5. Heat 2 tsp 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.
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Rachel - Silversurfers Assistant Editor

Hello there! I’m Rachel and I’m the Assistant Editor for Silversurfers. I work behind the scenes to bring interesting, informative and entertaining subject matter to the Silversurfers community. I hope you enjoy the features we have shared with you. Please feel free to comment below and share your thoughts with us, we love to hear from you!

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