Smoked Fish Cakes

    1 hour

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

    5 people made this

    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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    Reviews and Ratings
    Global ratings:

    Reviews in English (6)


    very lovely and quick. i used wheat free flour instead of breadcrumbs which worked just as well, and made it wheat free and slightly lighter.  -  12 Nov 2011  (Review from Allrecipes UK | Ireland)


    Took shortcuts. I didn't steam the smoked haddock, it's already cooked and I didn't want to lose any flavour.  -  04 Sep 2008  (Review from Allrecipes UK | Ireland)


    OK. A bit bland. Perhaps needed more seasoning.  -  19 Aug 2017  (Review from Allrecipes UK | Ireland)