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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

Ingredients

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
2525kj
601kcal 30%
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

Method

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.
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.
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.
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.
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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