Smoked haddock cheddar fishcakes with watercress sauce
Ingredients
- 425g floury potatoes cut into large chunks
- 1 bay leaf
- 6 peppercorns
- small bunch flat-leaf parsley leaves and stalks separated
- 225g smoked haddock fillets, skin on (we used dyed haddock to give the mash a lovely golden colour)
- 200g unsmoked haddock fillets, skin on
- 75g mature British cheddar grated
- 4 spring onions 0.5 very finely sliced, 0.5 roughly chopped
- 50g plain flour
- 2 medium eggs beaten
- 100g fresh breadcrumbs
- sunflower oil for frying
- 50g watercress (weighed after discarding the thickest stalks)
- 4 tbsp rapeseed oil
- 2 lemons 1 juiced, 1 cut into small wedges to serve (optional)
Instructions
Smoked haddock & cheddar fishcakes with watercress sauce serves 18 original recipe by BBC Good Food.
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