Smoked Haddock Fish Cake with Curry Mayonnaise and Watercress

Crispy panko-coated smoked haddock fish cakes stuffed with soft-boiled quail eggs, served with homemade curry mayonnaise and dressed watercress.

Dinner Seafood Deep Fried Haddock Fish Cakes

Estimated Nutrition

Calories

1110.2

kcal / serving

4440.8 kcal total

Carbs

28.7g

per serving

114.6 g total

Fat

95.6g

per serving

382.4 g total

Protein

34.1g

per serving

136.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

White Wine Vinegar

tsp

Dijon Mustard

for mayonnaise

tbsp

Red Wine Vinegar

tsp

Dijon Mustard

for garnish

Dairy

piece

Egg

beaten

piece

Egg Yolk

medium free-range

Fruits

piece

Lemon

zest and juice

piece

Lemon Juice

for mayonnaise

GrainsCereals

110

Plain Flour

110

Panko Breadcrumbs

Japanese style

NutsSeeds

tbsp

Flat leaf Parsley

chopped

piece

Salt

to taste

piece

Black Pepper

to taste

tsp

Curry Powder

0.5

tsp

Turmeric

OilsFats

Vegetable Oil

for deep frying

300

Vegetable Oil

for mayonnaise

tbsp

Olive Oil

for garnish

Other

piece

Quails' Egg

soft-boiled

Seafood

350

Smoked Haddock

Vegetables

225

Potato

floury, peeled and cut into chunks

piece

Spring Onion

chopped

bunch

Watercress

fresh

Method

Whisk vinegar, mustard, and olive oil together to dress the watercress.

Blend yolks, vinegar, and mustard, then slowly whisk in oil and spices.

Mix mashed potatoes with parsley, onions, lemon, and haddock.

Boil potatoes for 15 minutes, drain, and mash once dry.

Wrap portions of the mixture around boiled quail eggs to form balls.

Plate the mayonnaise, top with fish cakes, and add dressed watercress.

Heat deep-frying oil in a large saucepan to 180°C.

Coat balls in flour, egg, and breadcrumbs, then fry for 2 minutes.