Kipper Fish Cakes With Watercress Mayo Recipes

KIPPER FISH CAKES WITH WATERCRESS MAYO

Steps:

• Boil the potatoes for 10-12 mins 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 mins.
• 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.)

MINI FISHCAKES WITH DIJON CAPER MAYONNAISE

Steps:

• In a large bowl, mix together hake, 1/4 cup bread crumbs, 1/4 cup parsley, mayonnaise, coriander, shallots, mustard, tuna and egg. Season with salt and pepper. Sprinkle remaining bread crumbs on a baking sheet.
• Form mixture into patties roughly 1 1/2 inches thick and 2 inches in diameter, using about 1/4 cup of the mixture per patty. Coat each fishcake with the bread crumbs and set aside.
• Heat a large skillet over medium-high heat with enough vegetable oil to coat the bottom and cook the fishcakes until browned on both sides, about 3 minutes per side, in batches as needed.
• Garnish with Dijon Caper Mayonnaise and chopped parsley.
• In a medium bowl, mix all the ingredients together until smooth. Refrigerate until ready to use.

KICKED UP FISH CAKES

Steps:

• Peel and cut up potatoes and fillets.
• Place in large sauce pan with enough water to cover.
• Boil until potatoes are tender, about 15-20 minutes. Drain and cool.
• Chop onion in food processor; add cooled potatoes and fish.
• Pulse a couple of times to chop and blend. Pour into bowl and add egg, water, ¼ cup cracker crumbs and spices.
• Form into patties.
• Place remaining cracker crumbs in shallow dish and add parsley and Parmesan Cheese; blend.
• Dredge patties in crumbs, covering both sides well.
• Refrigerate on baking sheet for at least 30 minutes to set coating.
• Heat 2 tablespoons oil in skillet to MED-HI and fry patties (do not crowd) until golden brown on both sides, about 2 minutes each.
• Remove to paper toweling and drain.
• Keep warm.
• Repeat if needed with remaining patties. Serve with chili sauce.
• Will freeze.