Fish Cakes With Watercress And Spinach Salad Recipe

Cooking Directions

• STEP 1.In a bowl, combine the cooked fish, mashed potatoes, herbs, lemon zest, salt, and pepper.
• STEP 2.Shape the mixture into patties and refrigerate for 30 minutes.
• STEP 3.Heat oil in a pan over medium heat and cook the fish cakes until golden brown on both sides.
• STEP 4.In a separate bowl, whisk together the olive oil, lemon juice, mustard, salt, and pepper to make the vinaigrette.
• STEP 5.In a large bowl, toss together the watercress, spinach, and vinaigrette.
• STEP 6.Serve the fish cakes on top of the salad.

Cooking Tips

• Use a fork to flake the cooked fish into small pieces.
• Refrigerating the fish cakes before cooking helps them hold their shape.
• Feel free to add other herbs or spices to the fish cake mixture for extra flavor.

Storage and Serving

• Leftover fish cakes can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the fish cakes in a preheated oven until heated through.
• Serve with a side of tartar sauce or a squeeze of lemon juice.