This is a lovely little dish that’s quick enough for a midweek supper, but full of great flavour. Crispy potato fishcakes, made with fresh coriander, lemon zest and capers, are served on a bed of watercress and topped with a perfectly soft-boiled egg, for a meal that’s healthy but still filling. The smoked mackerel makes a great partner to our Sixteen Ridges Bacchus
For the fishcakes:
- 1 large potato
- ½ tsp Dijon mustard
- A splash of milk
- About 60g smoked mackerel (tinned is fine)
- 1 tbsp capers
- A small bunch of fresh coriander
- 1 lemon
- 1 tbsp flour, plus extra for dusting
- Black pepper
- Oil, for frying
- 2 medium-sized eggs
- 2 big handfuls of fresh watercress
- It’s best if the mashed potato has time to cool completely, as it’ll help the fishcakes hold their shape – so bear that in mind when you start. Peel the potato, cut into small chunks, and boil for 15 minutes, or until they fall apart when prodded with a fork.
- Drain the potato and mash with a knob of butter, half a teaspoon of Dijon mustard and a splash of milk, until nice and smooth. Scrape out into a bowl and set aside.
- Finely chop the coriander and the capers. Mix through the mashed potato with a generous pinch of lemon zest and the flour, and then flake the smoked mackerel and mix that through as well. Season with salt and black pepper, and then put into the fridge to cool and firm up, for about 30 minutes.
- Get a small saucepanful of water boiling, and put the eggs in for five and a half minutes. While they’re boiling, you can make the fishcakes – with floured hands, shape the potato mixture into two patties. Fry in a little olive oil, turning them over carefully when the undersides have become crispy.
- When the timer goes for the eggs, transfer them to a bowl of cold water for a minute or so, and then peel off the shells. Prepare two plates with a bed of watercress, and then top each with a fishcake and finish off with a soft-boiled egg.