Haddock Fishcakes

Smoked haddock and spring onion cakes with dijon sauce

  • serves 4
  • Easy

These spring onion haddock cakes are not only super simple to make, but are also full of flavour and are a great low calorie midweek meal. Serve with wilted spinach or your choice of green veggies


*This recipe is gluten-free according to industry standards



  • whole milk 250ml
  • spring onions 6, chopped, including the green bits
  • smoked haddock 500g
  • floury potatoes 600g, peeled and cut into large chunks
  • baby spinach 500g
  • butter
  • oil for frying
  • double cream 200ml
  • Dijon mustard 2 tbsp
  • chives a handful, chopped


  • Step 1

    Heat the milk, 250ml of water and spring onions in a wide, shallow pan with a lid. When it comes to a simmer, add the fish, turn off the heat, cover, and leave for 5 minutes.

  • Step 2

    Scoop out the fish and onions with a slotted spoon then flake the fish into a bowl, discarding any skin and bone, and add the onion (keep the poaching liquid).

  • Step 3

    Put the potatoes in a pan of cold, salted water. Bring to a simmer and cook for 10-15 minutes until tender. Drain well, tip back into the pan and mash.

  • Step 4

    Leave until cooled, then mix through the fish and onions and season. Form into 8 cakes and chill for 20 minutes.

  • Step 5

    Wash the spinach then shake dry and add to a large, hot pan with a knob of butter. Stir until wilted (you can reheat just before serving).

  • Step 6

    Heat some oil in a non-stick frying pan then cook the cakes for 4-5 minutes on each side until golden and heated through.

  • Step 7

    Heat the cream and whisk in the mustard and add a splash of the poaching liquid. Stir in the chives and season.

To serve, sit the cakes on top of the spinach and spoon over the sauce.

Nutritional Information

  • Kcals 541
  • Fat 31.7g
  • Saturates 18.2g
  • Carbs 28.1g
  • Sugars 3.8g
  • Fibre 4.2g
  • Protein 33.6g
  • Salt 2.4g