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Smoked Haddock and Melting Cheddar Fishcakes Recipe

By
published
in Recipes
photo of haddock fishcakes
Serves8
SkillEasy
Preparation Time15 mins
Cooking Time45 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories396 Kcal20%
Fat16.5 g24%
Saturated Fat7 g35%

Ingredients

  • 500ml (18fl oz) milk
  • 1 bay leaf and 8 black peppercorns
  • /

2

  • onion, roughly chopped
  • 500g (1lb 2oz) un-dyed smoked haddock
  • 800g (1lb 12oz) potatoes, such as King Edward, whole and unpeeled
  • 2tsp Dijon mustard
  • 4 spring onions, finely chopped
  • large handful of parsley, fine;y chopped
  • 160g (5

1

  • /

2

  • oz) extra-mature Cheddar cheese, cut into 8 x 20g (

3

  • /

4

  • oz) chunks
  • 75g (3oz) plain flour
  • 2 large free-range eggs, beaten
  • 100g (4oz) breadcrumbs
  • 3 or 4 tbsp sunflower oil

Method

  1. Place the milk, bay leaf, peppercorns, onion and 200ml (7fl oz) water in a wide saucepan, bring to the boil, reduce to a simmer, add the haddock and cook for 8 minutes. Remove the fish; set aside to cool.

  2. Bring the potatoes to the boil in salted water, reduce to a fast simmer and cook until tender. Drain; leave to cool slightly.

  3. Heat the oven to 220C, 200C fan, 425F, gas 7. Peel the potatoes; mash the flesh with the mustard. Remove the skin from the haddock. Mix the mash with the fish, spring onions and parsley, and season.

  4. Divide into 8 patties, Make a hole in each centre with your thumb, press in a chunk of Cheddar, close up and reshape.

  5. Place the flour, egg, breadcrumbs into 3 bowls. Coat each pattie in the flour, dip in egg, then cover in breadcrumbs.

  6. Fry the fishcakes in batches in the oil until goldn, place on a baking sheet lined with parchment and bake for 20 minutes. Serve with a green salad.

Top Tip for making Smoked Haddock and Melting Cheddar Fishcakes

We've given quantities for 8. Open-freeze uncooked, then bag up - thaw before cooking as above.