Double-smoked fish cakes

Double-smoked fish cakes

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Cooking time

Ready in 40-50 minutes, plus chilling time

Skill level

Moderately easy

Servings

Serves 4

Made with smoked fish and smoked cheddar, these healthy and sophisticated fishcakes are sure to become a family favourite

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
315
protein
25g
carbs
28g
fat
12g
saturates
4g
fibre
2g
sugar
0g
salt
1.98g

Ingredients

  • 500g floury potatoes, peeled and cut into chunks
  • 350g smoked haddock
  • 2 large or 4 small spring onions, finely sliced
  • 50g smoked cheddar or mature cheddar, coarsely grated
  • 1 tsp grated lemon zest and a good squeeze of lemon juice
  • 1 egg, beaten
  • 2-3 tbsp plain flour
  • 2-3 tbsp olive oil, for frying

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Method

  1. Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
  2. Lift the fish from the water. When it’s cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
  3. Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
  4. To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you’ve frozen them, fry from frozen for up to 10 minutes longer.)

Recipe from Good Food magazine, January 2003

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Comments

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susanna's picture

The fish cakes where lovely i put in mild cheddar cheese instead
as my kids don,t like cheese and they loved them.

lizzafezza's picture
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Absolutely delicious. Couldn't find smoked cheddar so used smoked Bavarian chesse instead. Will definatley be making these again.

jksara's picture

Absolutely lovely. Made 4 two in the freezer for later on.

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