Spiced smoked haddock fish cakes

Spiced smoked haddock fish cakes

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Cooking time

Prep: 1 hr Ready in 1 hour 40 mins, including chilling

Skill level

Moderately easy


Makes 8 fishcakes

Get the best bite with these extra-crunchy haddock fish cakes

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per fish cake

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  • 900g floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks
  • 350g undyed smoked haddock fillet
  • 300ml milk
  • about 5 tbsp groundnut oil or sunflower oil
  • 1 large onion, finely chopped
  • 1 tsp grated fresh root ginger
  • 2 tsp paprika
  • 2 tbsp fresh coriander, chopped
  • juice of half a lemon
  • 1 large egg, beaten
  • 100g jumbo oats
  • lemon wedges, to serve

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  1. Cook the potatoes in lightly salted boiling water for 15-20 minutes or until tender. Meanwhile, put the smoked haddock in a large shallow microwaveproof dish and pour over the milk. Cover with cling film, pierce a few times, then microwave on High for 4 minutes or until the fish flakes easily. (Alternatively, simmer in a pan on the hob for 5 minutes.)
  2. While the fish cooks, heat 1 tbsp of the oil in a frying pan and fry the onion, ginger and paprika for about 5 minutes until the onion is soft. Remove from the heat.
  3. When the potatoes and fish are ready, drain them both. Mash the potatoes with a potato masher, and remove the skin and any bones from the fish. Mix the potatoes, fish and onion with the coriander, lemon juice and plenty of salt and pepper. Divide the mixture into eight, roll each portion into a ball and flatten slightly. Dip into the beaten egg, then coat with the oats. Put on a plate, cover with cling film and chill in the fridge for half an hour or so to firm them up a bit.
  4. Heat 2 tbsp oil in a frying pan (preferably non-stick if you have one) until very hot. Fry 4 fish cakes at a time for 5-6 minutes on each side, turning once, until they are golden and crisp. Lift out and drain on kitchen paper. Wipe the pan clean with kitchen paper and fry the remaining fish cakes in another 2 tbsp oil, making sure it’s really hot before you put them in. Serve hot, with lemon wedges and a cucumber and yogurt dip (bought or home-made).

Recipe from Good Food magazine, February 2003

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