Smoked Haddock Fish cakes Recipe

Rich smoked haddock fish cakes are an easy meal that can be prepared in advance and cooked in under 15 minutes once prepared. These come stuffed with capers and spring onion to cut through the richness.

Course Main Course

Cuisine British

Keyword crab fish cakes, haddock fish cakes, smoked haddock fish cakes, smoked haddock fishcakes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings Servings

Calories 744kcal

Author Brian Jones

Ingredients

450 g Floury Potatoes 1lb
300 g Smoked Haddock Fillets 10oz (Preferably Undyed)
500 ml Milk 2 Cups
4 Spring Onions
50 g Capers ⅓-½ Cup
50 g Butter 3 tablespoon + 1 teaspoon
50 g Dried Breadcrumbs ⅓ Cup
25 g Flour 3-4 tablespoon
2 Large Eggs
Oil for Frying
Salt to Taste

Instructions

Peel the potatoes and cut them into ping-pong ball sized pieces.
Bring a 20cm or 8" saucepan of water to a boil and generously season with salt (1-1½ teaspoons), add the potatoes to the water and cook for 30-35 minutes or until cooked.
Bring the milk to a boil in a 15m or 6" saucepan.
Place the smoked haddock in the bottom of an oven dish that is just large enough for them to fit and pour over the boiling milk.
Allow the fish to sit and the milk to cool whilst the potatoes are cooking.
Place the potatoes in a bowl and mash with a fork. You are looking for a mix of textures, so some well-mashed but also some larger chunks.
Add the butter and two tablespoons of the milk from the smoked haddock and stir to melt the butter.
Remove the skin from the fish and break it into large flakes, and add it to the bowl with the potatoes.
Roughly chop the capers and add to the potatoes.
Slice the spring onions as finely as you can and again add them to the potatoes.
Mix everything well, but do not turn it into mush.
Form into 4 fishcakes that weigh around 160-175g (6oz) each.
I use a 9cm (3½") cookie cutter to form a nice shape, but you can use your hands and make it kinda free form.
Have a taste of the mix and add salt if needed.
Beat the egg in a flat-bottomed bowl.
Place the flour and breadcrumbs on separate plates.
Dip each fish cake into the flour, then the egg and finally into the breadcrumbs.
Heat some oil around 1cm or half an inch deep in a large frying pan (28cm+) over a medium-high heat.
Add the fishcakes and fry until golden on the base, which will take around 5-7 minutes.
Carefully flip and fry the second side for another 5-7 minutes using a spatula to splash oil up the side of the fishcakes to get them nicely coloured.

Notes

I use 3 potatoes that weigh around 150g or 5 and a bit ounces each. It is important to use potatoes that are roughly the same size so that they cook evenly.

Nutrition