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Smoked Haddock Fishcakes
5 from 2 votes

Smoked Haddock Fishcakes

Easy recipe for fish cakes with smoked haddock, mixed with fluffy mashed potato in extra crispy breadcrumbs. Great comfort food for breakfast, brunch, lunch, dinner starter/appetizer or main.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 people
Calories: 430 kcal
Course: Main Course, Appetizer, Lunch, Brunch
Cuisine: British, Scottish

Ingredients

Smoked Haddock Fishcakes
  • 500 g (18oz/ about 4 medium sized) potato roughly chopped, floury type (e.g. Maris Piper, Desiree, King Edward
  • 350 g (11oz/ 1 large fillet) smoked haddock or other smoked fish
  • 1 bay leaf
  • milk
  • 1 tablespoon Dijon mustard
  • 1 tablespoon parsley finely chopped (or chives, fresh
  • 30 g (2 tbsp) all-purpose flour to shape, plain, or oat flour
Extra Crispy Breadcrumbs
  • 1 egg organic
  • 100 g (3.5oz/ 1 cup) breadcrumbs or Panko
  • olive oil (or canola/rapeseed/colza oil)

Instructions

Smoked Haddock Fishcakes
    Cup of Yum
  1. Cook the chopped potatoes in boiling salted water for about 10 minutes or until soft. Drain and set aside, still in the pan.
  2. Meanwhile, poach the fish in milk/water* in a large pan with lid on for no more than 10 minutes (with just enough to cover up to ⅓ of the fish) with the bay leaf. Remove from the liquid and set aside on a plate to cool. Remove the skin and flake the fish to ensure there are no bones.
  3. Mash the cooked potatoes in the pan, mixing in the mustard, 3 tablespoons of the poaching liquid and chopped parsley/chives. Season then add the flaked fish.
  4. Divide the fish mixture with your hands and form into small patty cakes (about 2.5cm/1 inch thick depending if for a starter/appetizer or main). Lightly coat them in the flour. This should make 8 large or 12 small patties.
Extra crispy breadcrumbs/Panko
  1. Prepare 2 bowls: one with the beaten egg and the other with breadcrumbs/panko. First dip the patties into the egg, then immediately cover in the breadcrumbs or panko.
  2. In a non-stick frying pan over medium-high heat, fry in batches in olive oil for 5 minutes on each side until golden. Keep them warm until ready to serve. Alternatively, make earlier in the day, cool then re- heat in a warm oven for 10 minutes.

Notes

  • To poach: either use milk or a mixture of milk and water. Adding milk brings out smoked haddock's sweet flavour and keeps the fish size intact without shrinking.
  • Quicker version: Fishcakes can be fried simply when coated in the plain flour (although not as crispy). So, if short on time, omit the breadcrumbs and egg stage.
  • How to freeze: fishcakes freeze well for up to 3 months. Either freeze when coated in flour or fried in breadcrumbs and cooled. Place them openly on a baking sheet, freeze then transfer to well sealed containers. N.B. Never freeze fish that has been pre-frozen.
  • fishcakes freeze well for up to 3 months. Either freeze when coated in flour or fried in breadcrumbs and cooled. Place them openly on a baking sheet, freeze then transfer to well sealed containers. N.B. Never freeze fish that has been pre-frozen.
  • To serve: best served with homemade Tartar sauce, a side salad, sautéed green beans, oven roasted asparagus, or just a wedge of lemon.
  • Nutrition (based on 2 patties @290g per person and in 50g olive oil): 28g protein; 44g carbohydrates; 16g lipids; glycemic index: 30.