What’s better than fish and potatoes? These homemade haddock fish cakes!
These fish cakes take two simple ingredients and turn them into something that’s both comforting and filling. They’re perfect for weeknight dinners, weekend lunches, or anytime you want a tasty meal without much fuss. Made with fresh haddock and mashed potatoes, these cakes remind me of the ones my grandmother used to make – crispy on the outside, soft on the inside, and gone in minutes.
Suggestions for Ingredient Substitution
For the haddock, other white fish like cod, pollock, or tilapia can be used as alternatives. These fish have similar textures and mild flavors, making them suitable substitutes in fish cakes. Adjust cooking times slightly if using thicker or thinner fillets. Potatoes can be replaced with sweet potatoes or cauliflower for a lower-carb option. Sweet potatoes offer additional nutrients, while cauliflower reduces the overall carbohydrate content. If using cauliflower, steam and mash it before incorporating into the recipe. Plain flour can be substituted with almond flour or coconut flour for a gluten-free version. These alternatives may absorb more moisture, so add them gradually until the desired consistency is achieved. Almond flour will add a nutty flavor, while coconut flour will impart a slight sweetness to the fish cakes.
| Preparation Time | 30-45 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 50-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 50-60 g
- Fat: 40-50 g
- Carbohydrates: 80-90 g
Ingredients
For the fish cakes:
- Zest of 1 lemon (freshly grated for brighter flavor)
- 4 spring onions (finely sliced)
- 600g potatoes
- 400g smoked haddock (skinned and boned, if not already)
- 2 tbsp fresh parsley (finely chopped)
- 1 egg
- 3 tbsp plain flour
For frying:
- 3 tbsp vegetable oil (or any neutral oil like canola)
Step 1: Prepare the Potatoes and Poach the Haddock
Begin by bringing a pan of lightly salted water to a boil.
Peel and chop the potatoes into chunks roughly 2.5cm² in size.
Add them to the boiling water and simmer for 8-10 minutes until soft.
At the same time, poach the haddock in a large frying pan.
Cover the fish with cold water, bring to a boil, then simmer for 6-8 minutes, depending on the thickness of the fish.
Once cooked, remove the haddock from the water and set it aside to cool.
Step 2: Prepare the Flavor Mixture
While the fish is cooking, combine the chopped spring onions, lemon zest, and fresh parsley in a bowl.
This mixture will add a burst of freshness to your fishcakes.
Step 3: Mash and Cool the Potatoes
After draining the cooked potatoes, mash them thoroughly.
Spread the mash around a cold plate to help it cool more quickly.
Cooling the mash is important because it makes it easier to shape into fishcakes later.
Step 4: Flake and Cool the Haddock
Once the haddock is cool, remove the skin and flake the fish into a bowl.
Allow the flaked fish to continue cooling while you proceed to the next steps.
Step 5: Combine and Shape the Fishcake Mixture
When the mashed potatoes are cool, add them to the bowl with the spring onion mixture.
Mix together with the flaked haddock and a beaten egg until well combined.
Mold the mixture into small tennis ball-sized portions, then press them flat between your palms so they are about 2cm thick.
Lightly dust each fishcake with flour and chill them in the refrigerator for 30 minutes to help them set.
Step 6: Cook the Fishcakes
Heat oil in a large frying pan over medium heat.
Fry the chilled fishcakes for 2-3 minutes on each side, until golden brown and heated through.
Serve immediately and enjoy your homemade fishcakes!
