Fishcakes have a bad reputation. They shouldn’t be a last resort in the supermarket, or the fish and chip shop. Done right fishcakes can be a delicious, cheap and relatively healthy midweek meal – just get ahead of your prep to make it easy once you get home from work.
You can boil the potatoes and poach the haddock the night before and then once you get home you will have dinner on the table in 30 minutes, even if the below looks fiddly!
We recommend boiling the potatoes in the same milk that you poach the fish in as this really helps to enhance the flavour of your fishcake. Also we didn’t bother taking the skin off the haddock as we felt that it was fiddly and the skin actually added to the flavour. Just remove when you are flaking the fish into the mix ad then finely chop so you don’t get huge chunks of skin! A tip for mashing the potatoes is to not remove the skin before you boil. We find doing it after means you waste a lot less potato.
- 2 smoked haddock fillets
- 3 medium potatoes
- 2 spring onions
- Zest of 1/2 a lemon
- 120g cheddar
- 1 egg
- 100g plain flour
- 100g breadcrumbs
- Salad to serve
- 250ml milk
- 1 tsp vegetable oil
- Start off by bringing the milk to a simmer in a pan, and once gently simmering add the two smoked haddock fillets and gently poach for 7 minutes.
- Drain the milk, but reserve to use later. Set the haddock aside to cool.
- Chop the potatoes – as mentioned above we don’t take the skin off but instead remove after. We chopped each potato into four.
- Get the same milk simmering again and add the potatoes.
- Gently boil for around 10-15 minutes (depending on the size of your potatoes). The potatoes should be soft but not falling apart so remember to check regularly.
- Drain the milk and set the potatoes aside to cool.
- Once the potatoes are cool gently peel the skin off and place the potatoes into a bowl and mash, along with some salt and pepper to season.
- Finely chop the spring onion and add to the bowl. Flake the haddock into the mixture, keeping the fish still pretty chunky.
- Grate the cheddar and add to the bowl. Mix and set aside.
- Take three bowls. In one add the flour, in another the breadcrumbs, and in the other add an egg and gently whisk.
- Preheat the oven to 200C. Also get a frying pan on a medium, high heat and add the oil.
- Divide the potato mix into six portions. One at a time take the portion and create a ball in your hands. Flatten the ball softly into your fishcake shape.
- Dip the fishcake into the flour first, then the egg and then the breadcrumbs making sure it is covered each time.
- Once done add to the hot pan. Repeat for all of the portions.
- Cook on each side for around three minutes until golden brown and then add to a baking tray. When all of the fishcakes are on the tray and fried off place in the oven for 12 minutes.
- Serve alongside some salad (we used sweetcorn) and some green salad.