Smoked haddock and pea fishcakes
Makes: 6, easily doubled
Serves: 6
Prep time: 55 minsTotal time: 
Recipe photograph by Ant Duncan
Smoked haddock and pea fishcakes
These giant fishcakes can be cooked straight from the freezer
Makes: 6, easily doubled
Serves: 6
Prep time: 55 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
437Kcal
Fat
13gr
Saturates
5gr
Carbs
53gr
Sugars
3gr
Fibre
5gr
Protein
26gr
Salt
1.1gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 750g Maris Piper potatoes, peeled and chopped
- 2 x 240g packs smoked haddock fillets
- 1 x 30g pack mint, leaves chopped, stalks set aside
- 300ml milk
- 2 tbsp finely chopped chives
- zest and juice of 1 lemon
- 5 spring onions, sliced
- 150g frozen peas, defrosted
- 2 tbsp plain flour, plus 75g
- 2 large eggs, beaten separately
- 100g white breadcrumbs (or dried)
- 40g unsalted butter
- 2 tbsp sunflower oil
Step by step
Get ahead
Freeze the fishcakes and cook from frozen as in step 5, adding an extra 10 minutes oven cooking
- Boil the potatoes until soft, drain; return to the hot pan and steam dry.
- Meanwhile, place the fish and mint stalks in a large pan and cover with the milk plus 300ml water. Poach, covered, for 5 minutes until just beginning to flake. Lift out onto a plate, discard the mint stalks and leave to cool, then flake the fish into large pieces.
- Mash the potatoes, then mix in the chives, chopped mint, lemon zest and juice, spring onions, peas, 2 tablespoons of flour and just enough of one of the beaten eggs to bind. Season well and gently fold in the flaked fish.
- Shape into 6 fishcakes, put on a lined tray and freeze for 30 minutes to firm up. Put 75g flour on a plate, the rest of the beaten eggs in a shallow bowl, and the breadcrumbs in another. Coat each fishcake in turn, then freeze for a further 30 minutes (or put in a container in the freezer until needed).
- Preheat the oven to 200°C, fan 180°C, gas 6. Heat half the butter and oil in a frying pan and fry the fishcakes for 3-4 minutes on each side until golden, adding more butter and oil as needed. Return to the lined baking tray and bake for 20 minutes until heated through. Serve with lemon wedges, tartare sauce and a green salad.
