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1. Make the tartare sauce: mix all the ingredients together and chill (you won't need it all; leftovers keep for 3-4 days, covered, in the fridge and enliven any seafood dish).
2. Preheat the oven to 150C/gas 2/fan 130C. Spread the crumbs over a baking sheet and dry in the oven for 10-15 minutes until pale golden, stirring halfway.
3. At the same time, hard-boil one of the eggs. Cut the potatoes into chunks. Cook in boiling salted water for 10-15 minutes until tender. Drain well and mash with a fork.
4. While the egg and potatoes are cooking, put the fish in a frying pan with just enough water to cover. Bring to the boil, reduce the heat, cover and simmer for 5 minutes until just cooked. Remove the fish with a palette knife and put on a plate. When it is cool enough to handle, carefully remove the skin and any bones. Flake the fish.
5. Shell the egg and chop it. Carefully mix with the potato, fish, lemon zest, parsley, ½ tsp salt and a some black pepper. With floured hands, shape into 4 round cakes.
6. Coat each cake in the egg, then the dried breadcrumbs. Reshape if necessary.
7. Heat the oil in a frying pan and fry the cakes over a medium heat for 5 minutes on each side, turning once, until golden on both sides. Serve with the tartare sauce.

Latest comments and suggestions

• Chirsteen

  22 December 2007

  Chirsteen rated and commented on this recipe

  

  The most delicious fish cake recipe.

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• Victoria

  02 April 2008

  Victoria rated and commented on this recipe

  

  I make these alot and my family love them, even my 7 year old fussy eater. I use half smoked haddock and half cod. I always make extra because we love to reheat any leftover and have them with baked beans for supper or even breakfast...... The tartar sauce is also great but use capers in vinegar and not salted for a better taste.

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• Susanne

  02 May 2008

  Susanne rated and commented on this recipe

  

  I am making these fish cakes for the second time this evening. I have tried many different recipes but these are the best!

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• christine

  12 May 2009

  christine commented on this recipe

  Have just made these up for tea-time and because I didn't have enough smoked fish, I made it with half smoked fish and half fresh salmon. I also put in 1 tbspn chopped capers in vinegar. The smell is divine and can't wait till tea. I have a question though. I am on a strict diet and wondered if I could oven cook these instead of frying them. Would be interested to know if anyone has tried this method yet?? P.S. I also found I got six out of this amount. If you make four as the recipe suggests, they are absolutely huge!!!

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Ingredients

• 100g white breadcrumbs
• 2 eggs
• 450g potatoes , peeled
• 450g smoked haddock
• 1 lemon , grated zest
• 2 tbsp chopped fresh parsley
• flour , for dusting
• 3 tbsp vegetable oil , for frying

FOR THE TARTARE SAUCE

• 200g mayonnaise
• 2 small gherkins , chopped
• 2 tbsp capers , roughly chopped
• 1 small shallot , very finely chopped
• 1 tsp horseradish sauce
• ½ tsp dry or made mustard
• 2 tbsp finely chopped fresh parsley

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Difficulty and servings

Makes 4

Preparation and cooking times

Prep 25 mins

Cook 15 mins

Ingredients

• 100g white breadcrumbs
• 2 eggs
• 450g potatoes , peeled
• 450g smoked haddock
• 1 lemon , grated zest
• 2 tbsp chopped fresh parsley
• flour , for dusting
• 3 tbsp vegetable oil , for frying

FOR THE TARTARE SAUCE

• 200g mayonnaise
• 2 small gherkins , chopped
• 2 tbsp capers , roughly chopped
• 1 small shallot , very finely chopped
• 1 tsp horseradish sauce
• ½ tsp dry or made mustard
• 2 tbsp finely chopped fresh parsley

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