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
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
Prep: 20 minutes
|Cook: 40 minutes
Boil the potatoes in salted water until soft (about 20 mins), drain well and mash. Leave to cool.
Steam the smoked fish for 8-10 minutes. Cool and flake.
Stir fish 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 on a crisp mixed leaf and watercress salad topped with a spoonful of sour cream.