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Smoked cod fishcakes with watercress

Recipe by: SHONAB52

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Saved as a favourite by 11 cook(s)

Easy

Ready in 1 hour

Delicious patties of potato and smoked cod with watercress, coated in crumbs and gently fried until golden. The peppery flavour of the water cress is a perfect balance to the salty fish. You could use rocket or any bitter green instead of watercress

Ingredients

Serves: 4

750g potatoes, peeled and quartered
500g skinned smoked cod fillets
60g butter, melted
90g watercress, finely chopped
2 eggs, beaten
2 cups (250g) dry breadcrumbs
3 tablespoons (60ml) vegetable oil

Preparation method

Prep: 20 minutes |Cook: 40 minutes

1.	Boil the potatoes in salted water until soft (about 20 mins), drain well and mash. Leave to cool.

2.	Steam the smoked fish for 8-10 minutes. Cool and flake.

3.	Stir fish flakes into the mashed potatoes.

4.	Add the melted butter and watercress and form into eight cakes on a well-floured board. Chill for 15 minutes.

5.	Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side.

6.	Serve on a crisp mixed leaf and watercress salad topped with a spoonful of sour cream.