Double-smoked fish cakes

Double-smoked fish cakes

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(3 ratings)

Ready in 40-50 minutes, plus chilling time

More effort

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

  • Freezable


  • kcal315
  • fat12g
  • saturates4g
  • carbs28g
  • sugars0g
  • fibre2g
  • protein25g
  • salt1.98g
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  • 500g floury potato, peeled and cut into chunks



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

  • 350g smoked haddock
  • 2 large or 4 small spring onions, finely sliced
    Spring onions

    Spring onion

    sp-ring un-yun

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

  • 50g smoked cheddar or mature cheddar, coarsely grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 1 tsp grated lemon zest and a good squeeze of lemon juice
  • 1 egg, beaten



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

  • 2-3 tbsp plain flour
  • 2-3 tbsp olive oil, for frying
    olive oil

    Olive oil

    ol-iv oyl

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


  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.)

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Comments, questions and tips

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heatherwillson's picture
2nd Sep, 2018
The flavours were spot on although I struggled with the consistency, they were a bit sloppy, maybe more flour or perhaps the potatoe was too wet
1st Mar, 2016
Really tasty - will be making again Potential to be comfort food!
16th Feb, 2016
Easy and really tasty. Definately will become a work day regular
29th May, 2008
The fish cakes where lovely i put in mild cheddar cheese instead as my kids don,t like cheese and they loved them.
18th May, 2008
Absolutely delicious. Couldn't find smoked cheddar so used smoked Bavarian chesse instead. Will definatley be making these again.
17th Mar, 2008
Absolutely lovely. Made 4 two in the freezer for later on.
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