Eat– for Good Health

Smoked Haddock Fish Cakes

Serve with a mixed green salad.


4 potatoes

1 lb. smoked haddock fillets

4 spring onions, finely chopped

1 tsp mustard powder

4 tbsp light or fat free mayonnaise

2 tbsp plain flour

1 egg

4 tbsp tartare sauce to serve


Toast 4 slices of light variety bread and then blitz in a food processor to make fine crumbs.

Set aside.

Boil potatoes for 15 minutes until tender.

Drain and mash.

Meanwhile, poach smoked haddock fillets in gently simmering water, skin-side-up, for 3 minutes.

Lift from the water and flake, discarding the skin.

Add the haddock to the mash with ¼ of the breadcrumbs, 4 spring onions, finely chopped, 1 tsp mustard powder and mayonnaise.

Season and stir to mix.

Shape into 8 round fish cakes, place on a plate, cover with wrap and chill for 1 hour.

Sprinkle the remaining breadcrumbs onto a plate.

Sprinkle 2 tbsp plain flour onto a separate plate and pour 1 egg, beaten, onto a third.

Dip the fishcakes into the flour, then the egg and then the breadcrumbs, coating both sides.

Bake at 350 for 35-40 minutes, turning once, until cooked through.


3 thoughts on “Eat– for Good Health

  1. Hey ladies. We’re eating more fish these days. During Lent I made fish every Friday– tacos were fish tacos! I tried many fish recipes, and smoked Haddock fish cakes became our favorite.

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