Kipper fish cakes with watercress mayo

• potato↗300g g

  cubed

• spring onions↗2

  finely chopped

• choppped parsley2 tbsp
• pack kipper↗1

  fillets (about 200g), skin and bones removed, chopped into small pieces

• egg↗1

  beaten

• breadcrumb↗85g g
• mayonnaise↗3 tbsp
• bag watercress↗85g g
• caper↗2 tsp

  chopped

• sunflower oil↗

  for frying

• lemon↗

  wedges, to serve (optional)

Step-by-step instructions

1. 1

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

2. 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. 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.)