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Kipper fishcakes with tartare sauce and watercress salad

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For the kipper fishcakes

  • 4 kipper fillets
  • 400ml/14fl oz whole milk
  • 450g/1lb floury potatoes (such as King Edward or Maris Piper), peeled, cut into equal-sized pieces, boiled until tender
  • 2 tbsp chopped fresh parsley
  • 1 free-range egg yolk
  • salt and freshly ground black pepper
  • 200g/7oz plain flour
  • 3 free-range eggs, beaten
  • 200g/7oz Japanese panko breadcrumbs (available from specialist websites and some Asian supermarkets)
  • 2 tbsp olive oil

For the tartare sauce

For the watercress salad

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