Smoked haddock and watercress fishcakes with gribiche mayonnaise
- July 2018
- Makes 8 fishcakes
- Hands-on time 1 hour 15 min, plus chilling
Debbie Major has taken classic fishcakes and given them a twist. These are made using smoked haddock, watercress and are served with gribiche mayonnaise, made with gherkins, capers and parsley. Dreamy.
Find Debbie’s classic recipe for cod and parsley fishcakes here, too.
- 11.1g (3.1 saturated)
- 35.4g (1.9g sugars)
Additional nutritional information for the gribiche mayo (For 8) 151kcals, 15.9g fat (2.3 saturated), 1.5g protein, 0.3g carbs (0.2g sugars), 0.1g salt, 0.3g fibre
If you prefer, you can omit the crunchy breadcrumb coating and shallow-fry the fishcakes. Make to the end of step 4. Dust in flour and fry 4 in a large nonstick frying pan in a little oil for 3-4 minutes on each side until golden brown and heated through. Keep warm while you fry the rest.
Once shaped, the fishcakes will keep, covered in the fridge, for up to 3 days. Fry just before serving, or cool the cooked fishcakes, chill in the fridge, then reheat in a hot oven until piping hot.
Try a lightly oaked wine, such as barrel-aged white bordeaux or rioja blanco.
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