Spicy smoked fish cakes with herb salad & eggs

Spicy smoked fish cakes with herb salad & eggs

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(5 ratings)

Prep: 10 mins Cook: 10 mins Plus chilling


Serves 4
Flavour haddock with Indian biryani spices then mix with leftover mashed potato and make comforting patties

Nutrition and extra info

  • Easily halved

Nutrition: per serving

  • kcal329
  • fat19g
  • saturates5g
  • carbs16g
  • sugars3g
  • fibre1g
  • protein24g
  • salt1.94g
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  • 300g smoked haddock
  • 300g leftover mashed potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp Biryani curry paste (or your favourite)
  • 1 tbsp plain flour
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g mixed salad leaves
  • ½ pack coriander, leaves only
  • juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. Place the haddock in a shallow microwaveable dish and sprinkle over 3 tbsp water. Cover and microwave on Medium for 2-3 mins until the fish flakes easily, then tear into large pieces, discarding the skin and any bones.

  2. Mix together the flaked fish, potato, spring onions and curry paste, then use your hands to form into 4 cakes. Chill in the fridge for 10 mins or up to 24 hrs. Dust the sides of each cake with a little flour. Heat 1 tbsp oil in a large non-stick frying pan, then cook the fish cakes for 3-5 mins on each side until golden brown and warmed through.

  3. Meanwhile, heat a pan of water to boiling. Gently lower in the eggs and cook for 4 mins for really runny yolks to 6 mins for a harder yolk. Remove from the pan and peel. Reserve a handful of salad leaves for later in the week. Toss together the remaining leaves with the coriander leaves, lemon juice and 2 tbsp oil. Serve the fish cakes alongside the salad with an egg on top.

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Comments (5)

lizzafezza's picture

Yummy scrummy. Will defo make these again. The kids loved them too.
Made fried egg instead of poach and served with green veg.

jaebee's picture

The first time I made these cakes I added the coriander leaves (chopped) to the fishcake mix and it was really nice, the second time I didn't add any and they were only OK. So I recommend adding the coriander to the fishcake. I didn't have curry paste so just put in a couple of teaspoons of curry powder and a little olive oil to help bind the mixture. Will make again.

fairyclairy6's picture

Yeah I would say a man would need 2 of these. I personally found this a bit stressful to make as I was cooking eggs and frying, alongside trying to steam some brocolli (didn't have much salad), and if you don't have mashed potato ready then easily add 30 mins to prep time for cooking spuds and letting them cool. Took an hour for me to make this one. Also, could do with slightly more fish than recipe said.

donnalovescheese's picture

Wow!! The best fishcakes I've ever tasted. Made a lovely light dinner with plenty of salad. Had to make 2 for my husband though.

blue22's picture

Looks a nice recipe and would like to try this but not sure whether you are supposed to boil the eggs or poach them. It does not say, but instructing us to peel the eggs after cooking suggests boiling. If this is the case, how come there is a link showing how to poach eggs? Very confusing!

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