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Smoked Haddock Fish Cakes

Smoked Haddock Fish Cakes

Full flavoured fish cakes....

Serves 4
Prep time 60m
Cooking time 8m


  • 400g rooster potatoes, cooked and mashed
  • 4 fillets of peat smoked haddock, poached and flaked
  • 4 spring onions, finely cut
  • A pinch of freshly ground black pepper (0.05g)
  • 1 egg
  • A splash of semi-skimmed milk
  • 200g plain flour
  • 200g breadcrumbs - Panko (Japanese) if available



1. Mix the mash, haddock and onions together. Season with a pinch of black then shape into small cakes about three inches in diameter and half an inch thick. Place into a refrigerator and allow to chill and set for 30 minutes.

2. Take the fishcakes out of the fridge ready for coating. Whisk the egg and milk together, then roll the cake in the flour first, then the egg mixture and finally the breadcrumbs. Repeat this with the egg and then the breadcrumbs to give you a double coating.

3. Heat a tablespoon of olive oil in a non-stick pan. Once the oil is hot colour the fish cake on both sides then place into a hot oven at 180°C/gas mark 4 for 4-5 minutes or until the cake is very hot in the centre. Serve with salad, wedge of lemon and tartar sauce.

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