Smoked haddock fishcakes

Serves: 4
Preparation time: 35 minutes
Cooking time: 10-15 minutes


400g (14oz) natural smoked haddock

500g (18oz) floury potatoes, cubed

2 tbsp capers, rinsed and chopped

1 bunch spring onions, finely sliced

2 tbsp chopped fresh parsley

Finely grated zest 1 lemon

2 eggs

150g (5oz) fresh breadcrumbs

Oil for frying

For the tzatziki dressing:

150g (5oz) pot plain yoghurt

4 tbsp chopped fresh parsley

Juice ½ lemon


1 Place the fish in a large frying pan, cover with cold water and slowly bring to the boil. Simmer for 5 minutes until cooked through. Remove with a fish slice and drain well on kitchen roll, blotting the top to remove any excess moisture. Allow to cool a little before removing the skin and any bones. Break into thick flakes and set aside.

2 Meanwhile, cook the potatoes until perfectly tender. Drain well, return to the pan and warm over a gentle heat to drive off any moisture. Mash and tip into a large mixing bowl and allow to cool slightly. Add the capers, parsley, spring onions, lemon zest and fish, and gently combine. Taste to check for seasoning before shaping into eight small cakes. Chill for 30 minutes.

3 Place the egg in one bowl and the breadcrumbs in another. Dip the cakes in the egg and then coat in the breadcrumbs. Place on a plate and chill until ready to cook. To make the tzatziki dressing, combine the ingredients and season to taste.

4 Heat a good glug of oil in a large non-stick frying pan and cook the fishcakes in batches for 2-3 minutes on each side until golden. Keep each batch warm in the oven as you go. Serve with a cucumber and tomato salad and a good spoonful of the dressing.


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