Salmon fish cakes with watercress salad

Instructions

1. Fill a large frying pan two-thirds full with water. Add ling and salmon and bring to the boil. Reduce heat to low and simmer, covered, for 5 minutes. Remove from heat and set aside for 5 minutes or until fish is cooked through. Transfer fish to a plate. When cool enough to handle, use a fork to coarsely flake fish.
2. Meanwhile, boil, steam or microwave potatoes until very tender. Drain. Mash and season with salt and freshly ground black pepper.
3. Using hands, squeeze excess moisture from zucchini. Place zucchini, chives, dill, rind, mashed potato and flaked fish in a large bowl. Using hands, mix well to combine. Shape mixture into 8 patties. Spread breadcrumbs on a plate. Coat patties in breadcrumbs and place on a plate. Cover and refrigerate for 2 hours or until firm.
4. Preheat oven 200°C or 180°C fan-forced. Line a baking tray with baking paper. Place patties on prepared tray and spray with oil. Bake, turning halfway through cooking, for 30 minutes or until golden.
5. Meanwhile, using a sharp knife, cut rind and pith from orange. Holding the orange over a bowl to catch any juice, cut segments from between the membranes. Place orange segments and juice, watercress and fennel in a bowl and toss to combine. Serve fish cakes with watercress salad, mayonnaise and lemon wedges.