Smoked haddock & cheddar fishcakes with watercress sauce - Good Food Middle East

Name: Smoked haddock & cheddar fishcakes with watercress sauce - Good Food Middle East
Ingredients: 425g floury potatoes, cut into large chunks; 1 bay leaf; 6 peppercorns; small bunch flat-leaf parsley, leaves and stalks separated; 225g smoked haddock fillets, skin on (we used dyed haddock to give the mash a lovely golden colour); 200g unsmoked haddock fillets, skin on; 75g mature British cheddar, grated; 4 spring onions, ½ very finely sliced, ½ roughly chopped; 50g plain flour; 2 medium eggs, beaten; 100g fresh breadcrumbs; sunflower oil, for frying; 50g watercress (weighed after discarding the thickest stalks); 4 tbsp rapeseed oil; 2 lemons, 1 juiced, 1 cut into small wedges to serve (optional)

www.bbcgoodfoodme.com

Serve these smoky, cheesy seafood bites with a vibrant green dipping sauce as a party nibble or sharing starter

View full recipe on www.bbcgoodfoodme.com

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Ingredients

425g floury potatoes, cut into large chunks
1 bay leaf
6 peppercorns
small bunch flat-leaf parsley, leaves and stalks separated
225g smoked haddock fillets, skin on (we used dyed haddock to give the mash a lovely golden colour)
200g unsmoked haddock fillets, skin on
75g mature British cheddar, grated
4 spring onions, ½ very finely sliced, ½ roughly chopped
50g plain flour
2 medium eggs, beaten
100g fresh breadcrumbs
sunflower oil, for frying
50g watercress (weighed after discarding the thickest stalks)
4 tbsp rapeseed oil
2 lemons, 1 juiced, 1 cut into small wedges to serve (optional)