Kipper fish cakes with watercress mayo

Created by: Charlotte Rogers

  • 200g Ritchie’s kipper – skinned, deboned and chopped

  • 300g potato – cubed

  • 2 spring onions

  • 2 tbsp chopped parsley

  • 1 egg beaten

  • 85g breadcrumbs

  • 3 tbsp mayonnaise

  • 85g bag watercress

  • 2 tsp capers – chopped

  • Sunflower oil for frying

  • Lemon to serve

  • Kippers aren't just for breakfast. These yummy fishcakes can be served as a starter or light main meal and will be a guaranteed hit with your friends & family. 

    Ready in 35 mins

    Serves 2



    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.)
    Recipe and image from BBC Good Food