Make these smoked haddock fish cakes, then check out our easy fish cakes, healthy fish cakes and Thai fish cakes.


  • 400g floury potatoes, peeled and cut into large chunks
  • 6 spring onions, chopped
  • for frying butter
  • 300g smoked haddock
  • 1 tsp Dijon mustard
  • a handful tarragon, parsley or chives, chopped
  • for dusting plain flour
  • 2 eggs
  • 75g dried breadcrumbs
  • for frying oil


  • 150g frozen peas
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp olive oil
  • 50g baby watercress


  • 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 spring onions in a knob of butter in a frying pan with seasoning until soft. Cool.

  • STEP 3

    Put the smoked haddock in a pan, add just enough water to cover, then bring to a simmer. Cook for 3-4 minutes, then drain well. Leave to cool a little, then flake into big chunks, discarding any skin and bones.

  • STEP 4

    Stir the spring onions into the mashed potatoes, then taste for seasoning. Beat in the mustard and gently fold through the haddock and herbs. Form into 4 cakes and chill for 20 minutes.

  • STEP 5

    To make the salad, put the peas in a colander and pour over a kettle of just-boiled water. Whisk together the vinegar, mustard and olive oil, and toss with the peas and some seasoning. Toss in the watercress just before serving.

  • STEP 6

    Dust the fishcakes in flour, then dip them in the beaten eggs and roll them in the breadcrumbs until covered. Repeat with the eggs and breadcrumbs again.

  • STEP 7

    Heat a shallow pool of oil in a pan, then fry the fishcakes for 4-5 minutes on each side or until they are golden all over and piping hot in the middle. Serve with the salad.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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