Warm Haddock Fish Cakes with Watercress Salad

Written By Erik Forberger

Ingredients

  • 750g red potatoes, peeled and cut into 1 in pieces

  • 500g Scottish Smoked Haddock

  • 1 tbsp wholegrain mustard

  • 2 lemons, zest of 1 and 1 cut to wedges

  • 3 tbsp chopped dill

  • 50g plain flour

  • 2 tbsp olive oil

  • 50g butter

  • 120g watercress

  • 3-4 tbsp French Salad Dressing

4 servings

Calories~513 kcal

Protein~31 g

Carbs~41 g

Fat~25 g

Fiber~4 g

Sugar~3 g

Total recipe

Calories~2,050 kcal

Protein~125 g

Carbs~165 g

Fat~100 g

Fiber~17 g

Sugar~10 g

Method

  • Step 1

    Heat the oven to 200°C/ 180°C fan/ gas 6. Tip the potatoes into a pan of cold salted water set over a high heat and bring to the boil. Reduce to a simmer and cook for 15 mins, or until just softened.

  • Step 2

    Meanwhile, line a baking tray with baking paper and top with the fish, cook for 5-8 mins. Remove the tray from the oven and leave to cool slightly.

  • Step 3

    Drain the potatoes and allow to steam dry in a colander for a few mins. Then pass them through a ricer into a large bowl, or mash up with a potato masher.

  • Step 4

    Add the mustard, lemon zest and chopped dill then season liberally and mix well. Lastly, flake the fish into large pieces and gently mix in. Form into 8 even sized patties and set in the fridge to chill for 2-3 hrs.

  • Step 5

    Lightly dust the patties in flour, making sure to coat both sides. Heat a large non-stick frying pan over a medium - high heat. Add in half the olive oil and butter, when the butter begins to foam add 4 fishcakes and cook for 2-3 mins on each side, or until deep golden brown and warmed through. Place these on a tray and into the oven to keep warm while you repeat with the remaining oil, butter and fishcakes.

  • Step 6

    Put the watercress into a large mixing bowl then drain, season and toss with French dressing. Mix well and serve alongside the fishcakes and lemon wedges.

Erik Forberger