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.
Ingredients
Smoked Haddock Fishcakes
- 500 g (18oz/ about 4 medium sized) floury potatoes (e.g. Maris Piper, Desiree, King Edward) roughly chopped
- 350 g (11oz/ 1 large fillet) smoked haddock or other smoked whole fish
- 1 bay leaf
- milk
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh parsley finely chopped (or chives)
- 30 g (2 tbsp) plain all-purpose flour (or oat flour) to shape
Extra Crispy Breadcrumbs
- 1 egg organic
- 100 g (3.5 oz/ 1 cup) breadcrumbs or Panko
- 3 tablespoon olive oil
Instructions
Smoked Haddock Fishcakes
- Cook the chopped potatoes in boiling salted water for about 10 minutes or until soft. Drain and set aside, still in the pan.
- Meanwhile, on a medium heat, 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.
- Mash the cooked potatoes in the pan, mixing in the mustard, 3 tablespoons of the poaching liquid and chopped parsley/chives. Season to your taste with salt and black pepper, then add the flaked fish.
- 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, making 8 large or 12 small patties. Set aside in the fridge, spaced out on a tray, until ready for the next stage.
Extra crispy breadcrumbs/Panko
- 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.
- In a non-stick frying pan over medium-high heat, fry in batches in olive oil for 5-6 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. Even simpler, skip step 2 using ready prepared smoked mackerel.
Fish: We love smoked fish but if you prefer, swap out the smoked haddock for cod.
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.
To serve: best served with homemade Tartar sauce, ketchup, 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.
Nutrition
Calories: 430kcal
Tried this recipe?Let us know how it was!