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Smoked cod fishcakes with watercress


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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