Smoked Haddock Fish Cakes
Smoked Haddock Fish Cakes



  • 500ml milk
  • 700g smoked haddock
  • 450g mashed potato
  • 4 eggs, 2 hard boiled, 2 beaten
  • 3 tbsp capers
  • 60g gherkins, chopped
  • 75g shallots, chopped
  • 4 tbsp chopped parsley
  • 50g flour
  • 75g dried breadcrumbs
  • Veg oil for frying
  • Bring the milk to a gentle simmer and poach the haddock for 4 mins. Remove from the pan, discard the milk. Flake the fish into a bowl, and stir in the mashed potato, chopped boiled eggs, capers, gherkins, parsley and shallots. Mix to combine, season, and shape into 8 patties with damp hands. Cover with film and chill in the fridge for an hour.
  • When ready, half-fill a pan with veg oil and heat to a sizzling temperature. Fry the cakes in batches for 4 mins, turning halfway, or until golden brown and cooked through. Drain on kitchen paper, then serve with a rocket salad and wedge of lemon.
30 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box