Kipper fish cakes with watercress mayo

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

  • Prep:15 mins
    Cook:22 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 708
  • fat 41g
  • saturates 7g
  • carbs 55g
  • sugars 3g
  • fibre 5g
  • protein 30g
  • salt 3.6g


  • 300g potatoes, cubed
  • 2 spring onions, finely chopped
  • 2 tbsp choppped parsley
  • 1 pack kipper fillets (about 200g), skin and bones removed, chopped into small pieces
  • 1 egg, beaten
  • 85g breadcrumbs
  • 3 tbsp mayonnaise
  • 85g bag watercress
  • 2 tsp capers, chopped
  • sunflower oil, for frying
  • lemon wedges, to serve (optional)


Freezing your fishcakes

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.


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

  2. 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 mins.

  3. Whizz the mayo 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 min on a high heat until crisp and brown, then cook for about 4 mins 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 mayo. (See tips on freezing, below left.)

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