Haddock Fish Cakes Recipe with Watercress and Pea Salad

Smoked haddock and herb fishcakes with watercress and pea salad

  • serves 2
  • Easy

These herby fishcakes are coated in crunchy breadcrumbs for extra crispiness. Served with a fresh pea salad, this recipe makes an easy midweek meal for two

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Ingredients

  • floury potatoes 400g, peeled and cut into large chunks
  • spring onions 6, chopped
  • butter for frying
  • smoked haddock 300g
  • Dijon mustard 1 tsp
  • tarragon, parsley or chives a handful, chopped
  • plain flour for dusting
  • eggs 2
  • dried breadcrumbs 75g
  • oil for frying

PEA SALAD

  • frozen peas 150g
  • red wine vinegar 1 tbsp
  • Dijon mustard 1 tsp
  • olive oil 2 tbsp
  • baby watercress 50g

Method

  • Step 1

    Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.

  • Step 2

    Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.

  • Step 3

    Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.

  • Step 4

    Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.

  • Step 5

    To make the salad, put the peas in a colander and pour over a kettle of just-boiled water. Whisk together the vinegar, mustard and olive oil, and toss with the peas and some seasoning. Toss in the watercress just before serving.

  • Step 6

    Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.

  • Step 7

    Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side or until they are golden all over and piping hot in the middle. Serve with the salad.

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Nutritional Information

  • Kcals 854
  • Fat 40.2g
  • Saturates 5.8g
  • Carbs 67.4g
  • Sugars 8.8g
  • Fibre 8g
  • Protein 51.6g
  • Salt 3g
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