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Colcannon kippers fishcakes recipe

Colcannon kippers fishcakes recipe

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These Colcannon kippers fishcakes will surprise you with how filling they are, a great dish for a night in at home. Adding a fresh squeeze of lemon adds an extra zing to the salad and vegetables. See method

  • Serves 4
  • Takes 1 hr plus optional chilling
  • 601 calories / serving
  • Freezable
  • Healthy


  • 1kg potatoes, peeled and halved
  • 200g Savoy cabbage, finely shredded
  • 3 spring onions, finely sliced​
  • 1 pack smoked kippers with butter
  • 50g plain flour
  • 1 egg, beaten
  • 2 soft white rolls, whizzed into breadcrumbs
  • 4 tsp vegetable oil
  • ½ a large broccoli, cut into florets
  • 300g frozen peas
  • 1 lemon, ½ zested and juiced, ½ cut into wedges
  • 85g crème fraîche
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    17g 25%
  • Saturates

    5g 25%
  • Sugars

    11g 12%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 78g Protein 26.4g Fibre 13.4g


  1. Boil the potatoes for 18-20 mins. Add the cabbage and two-thirds of the spring onions and cook for 1 min or until the potatoes are soft. Drain, then tip back into the pan over the heat for 1 min to steam-dry.

  2. Cook the kippers to pack instructions. Tip any buttery juices into the potatoes and mash well. Flake the fish from the skin and stir through the potatoes, then shape the mixture into 8 cakes.

  3. Put the flour on a plate, the egg in a shallow bowl and breadcrumbs on another plate. Coat the fishcakes in the flour, followed by the egg and then breadcrumbs. If you have time, chill for 30 mins.

  4. Heat 2 tsp oil in a nonstick frying pan over a medium heat and fry the fishcakes in batches for 4-5 mins each side until golden. Meanwhile, boil the broccoli and peas for 3 mins.

  5. Drain the veg, then toss with the remaining spring onions and juice from ¼ lemon; season. Mix the lemon zest and remaining juice through the crème fraîche with 1 tbsp of water. Serve the fishcakes with the veg and lemony sauce, plus lemon wedges.

Freezing and defrosting guidelines

Open-freeze the uncooked fishcakes on a tray lined with baking paper, then transfer to airtight containers. Defrost in the fridge overnight, then continue from step 4. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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