Spiced smoked haddock fish cakes

Spiced smoked haddock fish cakes

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(1 ratings)

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

More effort

Makes 8 fishcakes
Get the best bite with these extra-crunchy haddock fish cakes

Nutrition and extra info

  • Freezable

Nutrition: per fish cake

  • kcal270
  • fat10g
  • saturates2g
  • carbs32g
  • sugars0g
  • fibre3g
  • protein15g
  • salt0.95g
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  • 900g floury potatoes, such as Maris Piper or King Edward, peeled and cut into chunks



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

  • 350g undyed smoked haddock fillet
  • 300ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • about 5 tbsp groundnut oil or sunflower oil
  • 1 large onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp grated fresh root ginger
  • 2 tsp paprika



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 2 tbsp fresh coriander, chopped
  • juice of half a lemon



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

  • 1 large egg, beaten



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

  • 100g jumbo oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • lemon wedges, to serve



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


  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).

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