Smoked haddock and chive fishcakes

  • makes 12
  • Easy

These smoked haddock and chive fishcakes will be loved by the whole family and are a handy standby for when you're too busy to cook. Eat half now and freeze the rest.



  • floury potatoes cut into chunks
  • trimmed leeks 250g, chopped
  • butter 50g
  • smoked haddock 600g
  • chives 2 tbsp of finely chopped
  • flour for dusting 
  • eggs 2, beaten
  • dried breadcrumbs 150g


  • Step 1

    Step 1

    Boil the potatoes in salted water until tender, then drain well and mash or push through a potato ricer into a bowl.

  • Step 2

    Step 2

    Cook the leeks in the butter with seasoning until really soft. Leave to cool.

  • Step 3

    Step 3

    Put the smoked haddock on a microwavable plate, cover with clingfilm and cook for 3 minutes, or cook in a little water in a covered pan, then drain well. Leave for 5 minutes, then flake into big chunks, discarding any skin or bone.

  • Step 4

    Step 4

    Stir the leeks and chives into the potato bowl, then fold through the haddock. Taste and add more seasoning if needed. Form into 8 cakes and chill for 20 minutes.

  • Step 5

    Step 5

    Dust the cakes in flour, then dip them in the beaten egg and finally roll them in the breadcrumbs until covered.

  • Step 6

    Step 6

    Open-freeze the fishcakes on sheets of baking paper for 2 hours, then transfer to containers or bags and freeze until needed.

  • Step 7

    Step 7

    To cook, defrost the fishcakes completely, overnight, in the fridge. Heat a little oil in a pan, then fry for 4-5 minutes on each side until they are golden all over and piping hot in the middle.

Nutritional Information

  • Kcals 218
  • Carbs 27.2g
  • Protein 14.4g
  • Fat 5.1g
  • Saturates 2.5g
  • Fibre 2.8g