Watercress and Salmon FishCakes with Watercress Mayonnaise
Get a taste of summer with these delicious recipes using one of nature’s great superfoods.
What you'll need
700g old potatoes
1 (418g) can red salmon, flaked
1 (100g) bag watercress, chopped
2 large eggs, beaten
125g dried natural breadcrumbs
A little flour, for dusting
Oil, for brushing
Salt and freshly ground black pepper
For the watercress mayonnaise
6tbsp virtually fat-free mayonnaise
Juice of half a lemon
1 tsp wholegrain mustard
50g watercress, finely chopped
Peel the potatoes and cut into even chunks. Place in a pan, cover with cold water, add a little salt, cover and bring to the boil. Simmer for 10-15mins or until tender. Drain well and return to the pan.
Preheat the oven to 220°C/gas 7/425°F. Place a baking tray in the oven to heat up. Mash the potatoes until smooth. Add the salmon, watercress, one of the beaten eggs and seasoning to taste. Divide the mixture into eight, then shape each piece into a round cake.
Place the other beaten egg in a shallow bowl, and the breadcrumbs on a plate. Dust the cakes in flour, then dip in egg, then the breadcrumbs. Repeat until all the cakes are coated. Brush each cake all over with a little oil, then place them on the hot baking sheet.
Bake for 20-25mins or until golden brown. Meanwhile, mix together the mayonnaise, lemon juice, mustard, watercress and ground black pepper to taste, spoon into a bowl. Serve the cakes with the watercress mayonnaise, a few more watercress leaves and lemon wedges.