How To Make Kipper Fish Cakes with Watercress Mayo
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Serves:
Ingredients
- 400g kipper fillets, cooked and flaked
- 500g potatoes, boiled and mashed
- 2 spring onions, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- Salt and pepper, to taste
- 1/2 cup breadcrumbs
- Oil, for frying
- watercress mayo:
- 1 cup mayonnaise
- 1/4 cup watercress, finely chopped
- 1 tbsp lemon juice
- Salt and pepper, to taste
Instructions
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In a large bowl, combine the flaked kipper fillets, mashed potatoes, spring onions, Dijon mustard, lemon juice, salt, and pepper. Mix well until thoroughly combined.
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Divide the mixture into 8 equal portions and shape into patties. Coat each patty with breadcrumbs.
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Heat oil in a frying pan over medium heat. Fry the fish cakes for about 4-5 minutes on each side, until golden brown and crispy.
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For the watercress mayo, in a small bowl, mix together mayonnaise, watercress, lemon juice, salt, and pepper until well combined.
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Serve the kipper fish cakes hot with a dollop of watercress mayo on top.
Nutrition
- Calories : 312kcal
- Total Fat : 11g
- Saturated Fat : 2g
- Cholesterol : 37mg
- Sodium : 569mg
- Total Carbohydrates : 35g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 18g
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