Smoked Fish Cakes

Smoked Fish Cakes


5 people made this

About this recipe: Delicious fishcakes, coated in crumbs and gently fried until golden. Served with watercress, you may use similar, robust flavoured salad leaves.


Serves: 4 

  • 750g potatoes, peeled and quartered
  • 500g skinned smoked fish (I used haddock fillets)
  • 50g butter, melted
  • 85g watercress, finely chopped, optional
  • 2 eggs, beaten
  • 200g dried breadcrumbs
  • 3 tablespoons olive oil

Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

  1. Boil the potatoes until soft (about 20 minutes); drain well and mash. Leave to cool.
  2. Meanwhile, steam the smoked haddock for 8 to 10 minutes. Cool and flake.
  3. Stir the smoked haddock flakes into the mashed potatoes. Add the melted butter and watercress and form into eight cakes on a well-floured work surface. Chill for 15 minutes.
  4. Dip each cake into the beaten eggs, then the breadcrumbs and fry gently in hot oil for 3 minutes each side. Serve on a crisp mixed leaf and watercress salad topped with a vinaigrette.

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