Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes)
User Reviews
4.8
-
Prep Time
15 mins
-
Cook Time
20 mins
-
Total Time
35 mins
-
Servings
9
-
Calories
183 kcal
-
Course
Main Course
Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes)
Description
Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes) rely on gently cooked smoked haddock simmered in milk, which helps retain the fish's delicate texture. After flaking the skinless fish, it is combined with mashed potatoes, egg, parsley, and seasoning to form a soft, cohesive mixture that holds together once shaped into patties. Chilling the formed cakes before coating them in beaten egg and breadcrumbs ensures they hold their shape while frying. The result is a crisp exterior contrasting a tender, flavorful interior.
The seasoning is minimal to highlight the subtle smokiness of the haddock, balanced by the creaminess of the potato. The recipe suggests adjusting patty size for different serving purposes—smaller for appetizers and larger for meals.
The milk used for poaching is saved for other preparations like seafood chowder or Cullen Skink, making this an economical and resourceful method. Chilling the patties briefly before breading enhances handling during frying. Olive oil is used for frying to crisp the coating evenly.
Ingredients
- 12 oz smoked haddock or other flaky fish
- 2 cups milk as needed to cover the fish in the pot
- 12 oz potato floury potatoes are best, mashed
- 1 egg
- ¾ tsp salt sea salt
- ⅛ tsp black pepper freshly ground, as desired
- 1 tsp parsley chopped, as desired
For Coating/Frying:
- 1 egg
- 1 cup breadcrumbs as needed for coating patties
- olive oil as needed for frying
Instructions
- Cook the smoked haddock. Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
- Remove the fish and bring the milk to a boil.
- Add the haddock again, reduce the heat and simmer for 4 minutes.
- Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
- Mix the ingredients together.
- Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
- Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
- Place on a cookie sheet and place in the fridge for about 15 minutes.
- Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
- Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
- When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!
Notes
- Use floury potatoes for mashing to achieve the best texture in the cakes.
- Keep the patties chilled before breading to prevent them from falling apart during frying.
- Reserve the poaching milk for soups or chowders to utilize all flavors.
- Adjust patty size according to whether serving as appetizers or main courses.
- Handle the breaded cakes gently when frying to maintain their shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 2 patties | |
| Calories | 183kcal | 9% |
| Carbohydrates | 18g | 6% |
| Protein | 15g | 30% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 77mg | 26% |
| Sodium | 608mg | 25% |
| Potassium | 435mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 119mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
