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.