How To Make Smoked Haddock & Cheddar Fishcakes with Watercress Sauce
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Serves:
Ingredients
- 500g smoked haddock fillets
- 500g potatoes, peeled and cubed
- 150g cheddar cheese, grated
- 2 eggs, beaten
- 4 spring onions, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 lemon, zest and juice
- Salt and pepper, to taste
- 4 tbsp plain flour
- Vegetable oil, for frying
- For the watercress sauce:
- 100g watercress, roughly chopped
- 100g Greek yogurt
- 1 garlic clove, minced
- 1 lemon, zest and juice
- Salt and pepper, to taste
Instructions
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Place the smoked haddock fillets in a pan of simmering water and poach for 5 minutes, until cooked through. Remove from the pan and flake into small pieces, removing any bones or skin.
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Meanwhile, boil the potatoes until tender. Drain and mash until smooth.
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In a large mixing bowl, combine the flaked haddock, mashed potatoes, grated cheddar cheese, beaten eggs, spring onions, parsley, lemon zest and juice, salt, and pepper. Mix well until all the ingredients are evenly combined.
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Shape the mixture into 8 fishcakes and dust each one with flour.
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Heat the vegetable oil in a frying pan over medium heat. Fry the fishcakes for 4-5 minutes on each side, until golden brown and crispy. Remove from the pan and drain on kitchen paper.
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For the watercress sauce, combine the chopped watercress, Greek yogurt, minced garlic, lemon zest and juice, salt, and pepper in a blender or food processor. Blend until smooth.
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Serve the smoked haddock and cheddar fishcakes with the watercress sauce on the side. Enjoy!
Nutrition
- Calories : 420kcal
- Total Fat : 14g
- Saturated Fat : 7g
- Cholesterol : 186mg
- Sodium : 1125mg
- Total Carbohydrates : 38g
- Dietary Fiber : 5g
- Sugar : 3g
- Protein : 36g
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