Olive Magazine
Smoked Haddock Fishcake Recipe with Chives

Smoked haddock and chive fishcakes

Published: May 15, 2015 at 2:32 pm
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  • Preparation and cooking time
    • Total time
    • + chilling and freezing
  • Easy
  • Makes 12

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

Nutrition:
NutrientUnit
kcal218
fat5.1g
saturates2.5g
carbs27.2g
fibre2.8g
protein14.4g
salt1.3g
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Ingredients

  • 1.2kg floury potatoes, peeled and cut into chunks
  • 250g trimmed leeks, chopped
  • 50g butter
  • 600g smoked haddock
  • 2 tbsp of finely chopped chives
  • for dusting  flour
  • 2 eggs, beaten
  • 150g dried breadcrumbs

Method

  • 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

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

  • 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

    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

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

  • 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

    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.

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