Double-smoked Fish Cakes
These smoked haddock fish cakes are a delicious and comforting dish perfect for lunch or dinner. The hearty blend of smoked haddock, creamy potatoes, and tangy lemon zest creates a flavorful and satisfying meal. Each bite is filled with a delightful mix of textures and tastes, all brought together by a crispy exterior that adds a perfect crunch. Enjoy these fish cakes on their own or pair them with a side salad for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- 500g floury potatoes , peeled and cut into chunks
- 350g smoked haddock
- 2 large or 4 small spring onions , finely sliced
- 50g smoked cheddar or mature cheddar, coarsely grated
- 1 tsp grated lemon zest and a good squeeze of lemon juice
- 1 egg , beaten
- 2-3 tbsp plain flour
- 2-3 tbsp olive oil , for frying
Instructions
- Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes. When the potatoes are done, drain them well and mash.
- Lift the fish from the water. When it’s cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
- Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well. The mixture should be quite light and may be a little sticky. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed. (You can make them to this stage up to 24 hours ahead, or freeze them for up to a month.)
- To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes. (If you’ve frozen them, fry from frozen for up to 10 minutes longer.)
Yield
Serves 4
Nutrition
- Calories: 315 calories
- Fat Content: 12 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 28 grams carbohydrates
- Fiber Content: 2 grams fiber
- Protein Content: 25 grams protein
- Sodium Content: 1.98 milligram of sodium
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