Smoked Haddock Fishcakes - Fiver Feeds

Smoked Haddock Fishcakes

After the over-indulgence of Christmas (substitute this for ‘Easter’ or ‘birthdays’ if you’re not reading in January), you might be requiring a break from heavy, meaty dishes for a while. Instead of going meat-free altogether, why not increase the amount of fish in your diet? Smoked haddock has a strong flavour so is a great substitute for those who can’t live without their bacon fix. This recipe should make 8 large fishcakes.


Smoked Haddock Fishcakes

Prep Time:

1hr 10mins


Serves 4 People


£1.12 per Person



  • Ingredients

    900g Potatoes Peeled and Quartered
    200g Smoked Haddock Fillet (Frozen is Cheaper)
    200ml Whole Milk
    200g Leeks Finely Sliced
    50g Unsalted Butter
    1 Heaped tbsp Plain Flour
    2 Eggs Beaten
    115g Breadcrumbs
    Black Pepper

How to Cook

1. Place the quartered potatoes in large saucepan filled with salted cold water. Bring to the boil and simmer for approximately 10-12 minutes or until tender.

2. While you are waiting for the potatoes to cook, place the haddock in a pan with the milk and some black pepper. Bring to the boil then put the lid on and simmer for 3 minutes. Remove the fish and keep the milk to one side for later.

3. Using a fork, separate the poached fillets into large flakes.

4. Fry the butter over a medium heat until bubbling then cook the leeks with a small amount of salt until tender.

5. In a large bowl, place the potatoes and roughly crush/mash with a fork. Add the haddock, leeks, 2 tablespoons of the leftover milk and some seasoning then gently combine. Shape into patties.

6. Set up a crumbing station by firstly putting the flour in a small bowl, then the eggs in another and lastly the breadcrumbs in a large bowl. Season all three.

7. Dust each patty with flour then dip in the egg and cover with the crumbs.

8. If you have a deep fat fryer then heat the oil to the required temperature and fry for 5-7 minutes. If not, heat a small amount of oil in a frying pan and cook the patties until golden brown on both sides.

9. Serve with your favourite condiments and some fresh crunchy salad leaves. 

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