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Smoked Haddock Fishcakes
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
1
Mix haddock, mash, capers, parsley, egg and lemon zest. Season.
2
Shape into 8 patties.
3
Dust with flour, dip in egg, coat in breadcrumbs.
4
Fry in oil 3-4 minutes per side until golden.
5
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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