Smoked haddock and watercress fishcakes
- May 2010
- Serves 4
- Takes 20 min to make, 50 min to cook, plus cooling and chilling
Just a few basic ingredients, plus haddock, go into these fishcakes made with peppery watercress. An easy midweek meal for four.
- 28.2g (14.1g saturated)
- 39.2g (1.6g sugar)
To make the fishcakes with a crunchy coating:
In a deep pan, heat enough vegetable oil for deep-frying to 180°C (or until a cube of bread turns golden brown in 1 minute). Put 50g seasoned plain flour in a bowl, 2 medium free-range eggs, lightly beaten, in a second bowl, and 150g breadcrumbs (made from day-old bread) in a third bowl. Make the fishcakes up to the end of step 6, then coat in the flour, egg and breadcrumbs, each in turn. Deep-fry, 2 at a time, for 5-6 minutes, turning them halfway through, until crisp and golden. Serve with lemon wedges and either some watercress mayonnaise, topped with a poached egg per person, if you wish.
To freeze: put in the freezer uncooked, then defrost and finish the recipe
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