Name: Smoked haddock fishcakes recipe
Cook time: 1 h
Yield: Makes: 8
Ingredients: 900g (2lb) floury potatoes, peeled and cut into chunks; 450g (1lb) smoked haddock fillet; 6tbsp tinned sweetcorn kernels; 2tbsp each fresh chopped parsley and chives; 2tsp finely grated lemon rind; 2tbsp seasoned flour; 1 large egg, beaten; 75g (3oz) fresh white breadcrumbs; Oil for shallow-frying; Lemon wedges to serve

By GoodtoKnow

published 22 July 2019

in Recipes

Flavoursome smoked haddock makes a tasty alternative to salmon fishcakes. Great as a starter - or eat two as a main course

Ingredients

900g (2lb) floury potatoes, peeled and cut into chunks
450g (1lb) smoked haddock fillet
6tbsp tinned sweetcorn kernels
2tbsp each fresh chopped parsley and chives
2tsp finely grated lemon rind
2tbsp seasoned flour
1 large egg, beaten
75g (3oz) fresh white breadcrumbs
Oil for shallow-frying
Lemon wedges to serve

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Method

Boil the potatoes in a large pan of salted water until tender, then drain well and mash. Transfer to a bowl and leave to cool.
Place the haddock in a frying pan, cover with water and simmer for 8-10 mins until just cooked. Remove from the pan with a fish slice and flake the flesh, discarding any skin and bones. Add fish to the mash with the sweetcorn, herbs and lemon rind. Season with salt and freshly ground black pepper, and mix well.
Divide the potato mixture and shape into 8 small fishcakes. Coat each fishcake in seasoned flour, then dip in beaten egg and finally coat in the breadcrumbs. Leave fishcakes to chill in the fridge for at least 30 mins.
Shallow-fry the fishcakes in hot oil for 3-4 mins on each side until golden. Drain well and serve with lemon wedges.

Top Tip for making Smoked haddock fishcakes

Want nuggets instead? Shape about four balls from one quantity of fishcake and coat in flour, egg and breadcrumbs in the same way.

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