Recipe from Topfood
Smoked haddock fish cakes
Cooking time: 1 hour
Servings 2
These herby fish cakes are coated in crunchy breadcrumbs for extra crispiness. This recipe can be served with anything or as a main course! Try to cook for the whole family, you do not need a lot of time and effort.


  • Floury potatoes, peeled and cut into large chunks
    1 cups
  • Spring onions, chopped
    6 pcs.
  • Smoked haddock
    1,5 cups
  • Dijon mustard
    1 tsp.
  • Eggs
    2 pcs.
  • Dried breadcrumbs
    2 tbsp.
  • Butter
    for frying

Nutrition facts per serving

  • Calories

    854 kcal

  • Protein

    52 g

  • Fat

    40 g

  • Carbohydrates

    67 g


  • Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.

  • Cook the spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.

  • Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.

  • Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.

  • Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.

  • Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side, or until they are golden all over and piping hot in the middle. Serve chilled. Bon Appetit!

Bon Appetit!

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