Smoked Kipper Fish Cakes

Don't reserve this rich smoked fish for the breakfast table - mix with mashed potato, spring onions and parsley and shape into patties.

potato, cubed (300 g)
2 spring onions, finely chopped
2 Tbsp. fresh parsley, chopped
1 pack kipper fillets, skin and bones removed, chopped into small pieces (200 g)
1 egg, beaten
breadcrumb (85 g)
3 Tbsp. mayonnaise
1 bag watercress (85 g)
2 tsp caper, chopped
sunflower oil, for frying

To Serve:
lemon wedges

Boil the potatoes for 10-12 minutes until tender. Drain thoroughly, then roughly mash.

Mix the potato, spring onions, parsley and fish. Season with a little black pepper, then shape into 4 fish cakes. Dip each in the egg and then breadcrumbs to cover. Chill for at least 10 minutes.

Whizz the mayonnaise with a small handful of watercress. Season and stir through the capers. Heat a thin layer of oil in a frying pan. Fry the fish cakes for 1 minute on a high heat until crisp and brown, then cook for about 4 minutes on a lower heat. Repeat on the other side, ensuring the fish is cooked all the way through.

Serve with the remaining watercress and the mayonnaise.

Makes 2 servings.

To Freeze:  These freeze beautifully, so it’s worth making a bigger batch. Make to the end of step 2, then freeze, uncooked. Defrost in the fridge overnight.