Smoked cod fishcakes with watercress

    Smoked cod fishcakes with watercress

    Recipe Picture:Smoked cod fishcakes with watercress

    Smoked cod fishcakes with watercress


    10 people made this

    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

    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:20min  ›  Cook:40min  ›  Ready in:1hour 

    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.
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    Reviews in English (5)


    very lovely and quick. i used wheat free flour instead of breadcrumbs which worked just as well, and made it wheat free and slightly lighter.  -  12 Nov 2011  (Review from Allrecipes UK & Ireland)


    Took shortcuts. I didn't steam the smoked haddock, it's already cooked and I didn't want to lose any flavour.  -  04 Sep 2008  (Review from Allrecipes UK & Ireland)


    Quick and very tasty. Quite light meal with salad.  -  23 Oct 2015  (Review from Allrecipes UK & Ireland)

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