• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Real Meal Deal
  • Home
  • Recipes
  • About
  • Eco Living
  • Navigation Menu: Social Icons

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Eco Living
  • About
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Eco Living
    • About
    • Contact Me
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    • baked haddock fillets on plate with lemon wedges.
      Simple Grilled Haddock Fillets
    • cheese biscuits served with chutney grapes and cheese.
      Easy Baked Cheesy Bites Recipe
    • sliced cheese flan on plate
      Cheese Flan
    • prawn balti curry in bowl with poppadoms topped with fresh coriander
      Prawn Balti Curry
    • lemon chicken tray bake with boneless chicken thighs
      Lemon Chicken Tray Bake
    • Carrot and Courgette Zucchini Soup served in bowls with bread and toppings
      Carrot and Courgette Soup
    • cod mornay baked with portion removed and side of peas
      Cod Mornay
    • creamy vegetable pasta in bowl topped with parmesan cheese
      Creamy Vegetable Pasta
    • fish korma curry in bowl topped with red chillis. Bowl of rice to side.
      Fish Korma
    • portion of quorn lasagne on a plate next to tray of lasagne.
      Quorn Lasagne Recipe
    • Quorn Chilli in bowl topped with soured cream, second bowl to side with chilli and rice, wraps, tomatoes, avocado and soured cream surronding bowls.
      Easy Quorn Vegetarian Chilli
    • quorn bolognese sauce mixed with spaghetti in bowl topped with parmesan cheese and fresh basil
      Easy Quorn Vegetarian Bolognese

    Home » Fish Recipes

    Easy Smoked Haddock Fishcakes

    Published: May 4, 2023 · Modified: May 22, 2023 by REALMEALDEAL ·

    two smoked haddock fishcakes on a plate with salad
    two smoked haddock fishcakes on plate with salad and lemon wedge

    Smoked haddock fishcakes are easy to make at home and freeze well. Made with flaked haddock, mashed potato, spring onions and flavoured with lemon zest and fresh parsley. Whether you're looking for a quick lunch or a hearty dinner, these fishcakes are perfect.

    smoked haddock fishcakes with salad and lemon wedge on a plate.
    Jump to Recipe Print Recipe

    I make fishcakes all year round. They are so easy and so much cheaper to make yourself. I can make a batch and freeze them so I always have something in for dinner. Smoked Haddock is my latest addition, but if you want to try some different flavours, check out my Salmon Fishcakes. For a stronger flavour Tuna fishcakes are perfect and can be made from tinned or canned tuna so are budget-friendly. Smoked Mackerel fishcakes are another great variety and an easy way to enjoy oily fish.

    For a simple way to enjoy Haddock, check out my tips on How to cook Haddock Fillets.

    Jump to:
    • Ingredients
    • Instructions
    • Oven Baked Smoked Haddock Fishcakes
    • What to serve with Smoked Haddock Fishcakes
    • Variations
    • Sustainability
    • Storage
    • Top tip
    • FAQ
    • Related
    • 📖 Recipe
    • Reviews

    Ingredients

    These Haddock Fish cakes use simple ingredients and are zero fuss.

    ingredients for smoked haddock fishcakes laid out on board.
    • Smoked Haddock - use good quality, sustainably sourced haddock. Dyed or undyed. In the US you might find this called Finnan Haddie or Finnan Haddock. The fish is smoked, but not cooked. The Smoked Haddock in the picture has been traditionally smoked in a smokehouse and so doesn't have the bright yellow colour of commercially smoked fish.
    • Spring Onions - these add great flavour and don't need cooking.
    • Potatoes - use a variety that is good for mashing such as Maris Piper, King Edward, or Desiree. In the US look for Russets or Yukon Gold.
    • Plain Flour - or All Purpose Flour. This is used for dusting the fishcakes before frying.

    To make these Fishcakes Gluten Free, substitute the plain or All Purpose Flour for Cornflour.

    See recipe card for quantities.

    Instructions

    potatoes simmering in a pan.

    Bring a pan of lightly salted water to the boil. Peel and chop the potatoes into chunks about 2.5cm² and simmer for 8 - 10 minutes until soft.

    smoked haddock poaching in water in a pan.

    At the same time, poach the haddock in a large frying pan. Cover with cold water, bring to a boil then simmer for 6-8 minutes depending on the thickness of the fish. Remove the haddock and set it to one side.

    spring onion lemon zest and fresh parsley in a bowl.

    Whilst the fish is cooking, mix the spring onions, lemon zest and fresh parsley in a bowl.

    mashed potato spread on plate to cool.

    Drain and mash the potatoes and leave to cool. Spread the mash around a cold plate so that it cools more quickly. The mash needs to be cooled so you can shape it into fishcakes.

    flaked smoked haddock on a plate.

    Remove the skin from the fish, check for any bones then flake it, and leave to cool.

    ingredients for fish cakes mixed together in a bowl.

    Once the mash is cool, add to the bowl and mix with the smoked haddock and egg.

    smoked haddock fishcakes dusted with flour

    Mold the mixture into small tennis balls, then press flat between your palms so they are about 2cm thick. Dust with flour and chill for 30 minutes.

    smoked haddock fishcakes in frying pan.

    Heat the oil in a large frying pan and fry the fishcakes over a medium heat for 2-3 minutes each side.

    Hint: Make sure to drain your potatoes well before mashing them. If they are too wet, your fishcakes may fall apart.

    Oven Baked Smoked Haddock Fishcakes

    If you prefer to oven-bake your fishcakes, it's very simple. Preheat your oven to 200°C/400°F/ Gas Mark 6. Lay your fishcakes on a nonstick baking tray or on some baking parchment. For a crispier texture, spray each one with a little oil such as vegetable or sunflower oil, or bake without oil if you prefer. Bake for 25 - 30 minutes on the middle shelf of your oven.

    To bake from frozen, add an extra 10 minutes.

    What to serve with Smoked Haddock Fishcakes

    Fishcakes with haddock are great as a lunch or dinner and can be served with the following suggestions :-

    • Sauce - a tartare sauce goes well with any fish. Also mayonnaise or a lemony mayonnaise - just stir in a little lemon juice to some shop-bought mayo for a quick way to do this. You can also serve them with Hollandaise or a hot Horseradish sauce.
    • Salad - any green salad and in particular watercress or spinach.
    • Vegetables - a side of garden peas, creamed leeks, asparagus, tender stem broccoli, sweetcorn, or brussel sprouts.
    • Other - serve your potato fishcakes with a poached egg, in a bread roll, or with a side of French Fries or sweet potato fries.
    close up of inside of smoked haddock fishcake

    Variations

    There are lots of ingredients you can swap in these fishcakes and being able to use up ingredients you already have is important for minimising your food waste. These are just a few suggestions.

    • Mixing up the fish. You don't need to just stick with Smoked Haddock, you can combine it with salmon or cod. Just poach the cod or salmon along with the haddock. The poaching time will depend on the thickness of the fish but should be around 6 - 8 minutes.
    • Herbs and vegetables - add some fresh spinach to the fishcake mixture or some cooked garden peas. Chives and dill are also good accompaniments to smoked haddock.
    • Cheese - add some cheese to your fishcakes! Divide 160g of cheddar cheese into 8. Once you have shaped the fishcake, make a hole in the middle and push in a piece of cheese. Close up the hole and reshape your fishcake.

    Sustainability

    Buying fish from a sustainable source is important as it protects fish stocks and also ensures the fish is sourced in a way that doesn't harm other marine life. The easiest way to know is to look out for the blue Marine Conservation Society logo. The Marine Conservation Society monitor the sustainability of different fish stocks. Their Good Fish Guide has all the up-to-date information.

    If possible, buy your vegetables lose without any plastic packaging so you only need to buy what you need. See the section above on Variations for tips on how you can incorporate other ingredients to avoid food waste.

    Storage

    You can make Smoked Haddock Fishcakes up to 24 hours in advance and keep them in the fridge. Once cooked store them in the fridge for up to 2 days.

    They also freeze well. Freeze them uncooked in a single layer before popping them in a container. This will stop them from sticking together. Defrost them overnight in the fridge.

    Top tip

    Remember to chill your fishcakes for at least 30 minutes. This helps them keep their shape and not fall apart. You can chill them for up to 24 hours if you want to make them in advance.

    FAQ

    How do you keep Fishcakes from falling apart?

    There are two main reasons fishcakes fall apart. The first is that the mixture is too wet. Be sure to drain your potatoes properly before mashing them to get rid of any excess water. Leaving your mash to cool before adding it to the fishcakes will help dry it off. Secondly, chilling your fishcakes for at least 30 minutes will help them keep their shape.

    What to do if your fishcake mixture is too sloppy

    If your fishcake mixture is too wet, try stirring in some plain or all purpose flour. Do this a little at a time. The flour will alter the texture slightly, but can help rescue soggy fishcakes.

    two smoked haddock fishcakes served with salad on a plate

    Related

    Looking for other Smoked Haddock recipes? Try these:

    • two bowls of kedgeree with smoked haddock topped with poached and boiled egg and served with chopped parsley and lemon halves
      Easy Smoked Haddock Kedgeree
    • bowl of cullen skink topped with fresh chives, crusty bread to side
      Cullen Skink Recipe with Leeks
    • two bowls of smoked haddock and prawn chowder on a tray with sliced baguette
      Smoked Haddock & Prawn Chowder with Sweetcorn
    • baked fish pie with leeks with portion removed
      Fish Pie with Leeks

    📖 Recipe

    two smoked haddock fishcakes on a plate with salad

    Easy Smoked Haddock Fishcakes

    REALMEALDEAL
    Easy Smoked haddock fishcakes with flaked haddock, mashed potato, spring onions and flavoured with lemon zest and fresh parsley.
    5 from 1 vote
    Prevent your screen from going dark
    Print Recipe Rate this Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 5 minutes mins
    Chilling time 30 minutes mins
    Total Time 1 hour hr
    Course lunch, Main Course
    Cuisine British
    Servings (Adjustable) 4
    Calories 280 kcal

    Ingredients
     
     

    • 600 g potatoes peeled and diced about 2cm square
    • 400 g Smoked Haddock dyed or undyed
    • 4 Spring Onions diced
    • 1 Lemon zest only
    • 2 tablespoon Fresh Parsley chopped
    • 1 Egg whisked
    • 3 tablespoon Plain Flour organic
    • 3 tablespoon vegetable oil for frying

    Instructions
     

    • Bring a pan of lightly salted water to the boil. Peel and chop the potatoes into chunks about 2.5cm² and simmer for 8 - 10 minutes until soft.
      600 g potatoes
    • At the same time, poach the haddock in a large frying pan. Cover with cold water, bring to a boil then simmer for 6-8 minutes depending on the thickness of the fish. Remove the haddock and set it to one side.
      400 g Smoked Haddock
    • Whilst the fish is cooking, mix together the spring onions, lemon zest and fresh parsley in a bowl.
      4 Spring Onions, 1 Lemon, 2 tablespoon Fresh Parsley
    • Drain and mash the potatoes and leave to cool. Spread the mash around a cold plate so that it cools more quickly. The mash needs to be cooled so you can shape it into fishcakes.
    • Remove the skin from the fish, flake it and leave to cool.
    • Once the mash is cool, add to the bowl and mix together with the smoked haddock and egg.
      1 Egg
    • Mold the mixture into small tennis balls, then press flat between your palms so they are about 2cm thick. Dust with flour and chill for 30 minutes.
      3 tablespoon Plain Flour
    • Heat the oil in a large frying pan and fry the fishcakes over a medium heat for 2-3 minutes each side.
      3 tablespoon vegetable oil

    Notes

    The nutritional information is just for the fishcakes and doesn't include oil for frying as alternative cooking methods are available.

    Ingredient Notes

      • Smoked Haddock - use good quality, sustainably sourced haddock. Dyed or undyed. In the US you might find this called Finnan Haddie or Finnan Haddock. The fish is smoked, but not cooked. 
      • Spring Onions - these add great flavour and don't need cooking.
    •  
      • Potatoes - use a variety that is good for mashing such as Maris Piper, King Edward, or Desiree. In the US look for Russets or Yukon Gold.
      • Plain Flour - or All Purpose Flour. This is used for dusting the fishcakes before frying.
    To make these Fishcakes Gluten Free, substitute the plain or All Purpose Flour for Cornflour.

    To Oven Bake

    Preheat your oven to 200°C/400°F/ Gas Mark 6. Lay your fishcakes on a nonstick baking tray or on some baking parchment. For a crispier texture, spray each one with a little oil such as vegetable or sunflower oil, or bake without oil if you prefer. Bake for 25 - 30 minutes on the middle shelf of your oven. To bake from frozen, add an extra 10 minutes.

    Storage

    You can make Fishcakes up to 24 hours in advance and keep them in the fridge. Once cooked store them in the fridge for up to 2 days.
    They also freeze well. Freeze them uncooked in a single layer before popping them in a container. This will stop them from sticking together. Defrost them overnight in the fridge.

    Nutrition per serving

    Calories: 280kcalCarbohydrates: 34gProtein: 31gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 118mgSodium: 791mgPotassium: 1149mgFiber: 5gSugar: 2gVitamin A: 436IUVitamin C: 49mgCalcium: 92mgIron: 3mg

    The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.

    Author REALMEALDEAL
    Tried this recipe?Mention @realmealdealuk or tag #realmealdeal!

    More Sustainable Fish Recipes

    • keralan fish curry in a bowl topped with fresh coriander leaves with side of rice and lime halves
      Keralan Fish Curry
    • Prawn red thai curry with side of rice and limes and topped with coriander leaves.
      Thai Red Prawn Curry
    • smoked salmon risotto finished dish with lemon zest and grated parmesan cheese
      Smoked Salmon Risotto
    • smoked salmon pasta carbonara no cream served on a plate with parmesan cheese and parsley
      Smoked Salmon Pasta Carbonara No Cream

    Reader Interactions

    Reviews Cancel reply

    Your email address will not be published. Required fields are marked *

    Did you make this recipe? Rate it. Your email address will not be shown.




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Claire I want to inspire you to Eat and Live Sustainably. I love to cook and I've loads of easy recipes to help you on your way.

    More about me →

    Budget Recipes

    • vegan mixed bean hungarian goulash topped with fresh parsley
      Hungarian Vegetarian Bean Goulash
    • pork meatballs in tomato sauce served with spaghetti
      Pork Meatballs in Tomato Sauce with Pasta
    • creamy tomato and mascarpone risotto in bowl topped with parmesan cheese and fresh basil leaves
      Creamy Tomato and Mascarpone Risotto
    • Creamy sausage and vegetable pasta baked in oven and portion removed.
      Creamy Sausage and Vegetable Pasta Bake
    • baked tuna pasta topped with melted cheese
      Creamy Tomato Tuna Pasta Bake
    • Sweet potato chilli with soured cream and flatbreads and rice
      Vegetarian Sweet Potato Chilli
    • bolw of red lentil and mushroom bolognese served over parpadelle pasta
      Vegan Red Lentil and Mushroom Bolognese
    • Sliced margarita pizza
      Simple Homemade Pizza No Yeast

    New Recipes

    • baked haddock fillets on plate with lemon wedges.
      Simple Grilled Haddock Fillets
    • cheese biscuits served with chutney grapes and cheese.
      Easy Baked Cheesy Bites Recipe
    • sliced cheese flan on plate
      Cheese Flan
    • two smoked haddock fishcakes on a plate with salad
      Easy Smoked Haddock Fishcakes
    • Carrot and Courgette Zucchini Soup served in bowls with bread and toppings
      Carrot and Courgette Soup
    • cod mornay baked with portion removed and side of peas
      Cod Mornay
    • two bowls of passata pasta sauce with vegetables topped with grated parmesan cheese and fresh basil wil grated parmesan to side.
      Passata Pasta Sauce with Mediterranean Veg
    • sun dried tomato red pesto chicken in bowl topped with fresh basil leaves
      Sun-Dried Tomato Red Pesto Chicken

    Green Fair

    • gardeners hands holding a globe on black background
      Green Eco Sustainability Fair -A Guide
    • writing notes at a table with coffee in background
      How to organise a Green Eco Sustainability Fair

    Footer

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    certified carbon literate official logo certification

    Contact

    • Contact

    Copyright © 2023 therealmealdeal.com

    therealmealdeal.com is a subsidiary of martincarterassociates

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies. We NEVER sell your personal information.
    .
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT