Smoked Haddock Fishcakes

Name: Smoked Haddock Fishcakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 400g smoked haddock, poached and flaked; 500g floury potatoes, boiled and mashed; 2 tbsp capers, chopped; 3 tbsp fresh flat-leaf parsley, chopped; 1 egg; 1 tsp lemon zest; 2 tbsp plain flour; 1 egg, beaten; 1 cup breadcrumbs; oil for frying; lemon and watercress to serve

Golden British fishcakes built from flaked smoked haddock, mash and capers, dusted in flour then dipped through egg and breadcrumbs before frying. Frying only once the crumb coating is fully set is what keeps a crisp, unbroken shell around the soft filling.

Total time

30 min

Prep

20 min

Cook

10 min

Difficulty

medium

Cuisine

British

Ingredients

400gsmoked haddock, poached and flaked

500gfloury potatoes, boiled and mashed

2 tbspcapers, chopped

3 tbspfresh flat-leaf parsley, chopped

1egg

1 tsplemon zest

2 tbspplain flour

1egg, beaten

1 cupbreadcrumbs

oilfor frying

lemon and watercressto serve

Instructions

Mix haddock, mash, capers, parsley, egg and lemon zest. Season.

Shape into 8 patties.

Dust with flour, dip in egg, coat in breadcrumbs.

Fry in oil 3-4 minutes per side until golden.

Serve with lemon and watercress.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

246

Protein

9.8g

Fat

3.5g

Carbs

43.2g

Fiber

4.7g

Sodium

433mg

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