Crispy Fish Croquettes with Watercress and Radish Salad

Step 1

Boil the 2 potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool slightly.

Step 2

Poach the 300g fish fillets in simmering water for 5-7 minutes until opaque and flaky. Drain, then flake with a fork.

Step 3

Mash the potatoes, then mix with the flaked fish, 1 beaten egg, and a pinch of salt and pepper. Form into 8 small patties.

Step 4

Coat each patty in the 1 cup breadcrumbs, pressing gently to adhere.

Step 5

Heat 2 tbsp oil in a large skillet over medium-high. Fry the croquettes until golden and crisp on both sides, about 3-4 minutes per side.

Step 6

Whisk the juice of 1 lime into the 1/2 cup mayonnaise. Toss the 2 cups watercress and 4 sliced radishes with half the dressing.

Step 7

Serve the croquettes over the salad, drizzle with remaining dressing, and add extra lime wedges if you like.