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Smoked Haddock Fish Cakes with Chilli Jam and Watercress

Smoked haddock fish cakes served with a spicy, creamy chilli jam and a fresh, zesty watercress salad.

DinnerFishSeafoodSpicyDeep FriedSmoked Haddock
Estimated Nutrition
Calories
903.1
kcal / serving
3612.4 kcal total
Carbs
74.7g
per serving
298.6 g total
Fat
45.6g
per serving
182.2 g total
Protein
48.9g
per serving
195.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
75
g
Caster Sugar
for jam base
CondimentsSauces
4
tbsp
Capers
drained and chopped
4
tbsp
Fish Sauce
Nam Pla
50
ml
Dark Soy Sauce
1
tbsp
Sherry Vinegar
1
tsp
Dijon Mustard
Dairy
500
ml
Milk
for simmering fish
2
piece
Eggs
beaten
110
g
Crème Fraîche
Fruits
3
piece
Lime
juice and zest
GrainsCereals
50
g
Plain Flour
for dredging
75
g
Panko Breadcrumbs
for coating
NutsSeeds
4
tbsp
Parsley
flatleaf
1
g
Salt
to taste
1
g
Black Pepper
to taste
8
piece
Lime Leaves
for jam
2
stalk
Lemongrass
chopped
2
clove
Garlic
whole
OilsFats
1
l
Vegetable Oil
for deep frying
40
ml
Sesame Oil
for jam
3
tbsp
Rapeseed Oil
for salad dressing
Other
2
tbsp
Honey
clear
Seafood
700
g
Smoked Haddock Fillets
flaked
Vegetables
450
g
Potatoes
floury variety, peeled and cut into chunks
60
g
Gherkins
chopped
75
g
Shallots
peeled and finely chopped
2
piece
Red Chillies
chopped
2
piece
Plum Tomatoes
chopped
25
g
Ginger
chopped
1
piece
Banana Shallot
chopped
25
g
Watercress

Method

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