Smoked Haddock and Melting Cheddar Fishcakes Recipe

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serves: 8
Skill: easy
Prep: 15 min
Cooking: 45 min

Nutrition per portion

Calories 396 kCal 20%
Fat 16.5g 24%
  -  Saturates 7g 35%


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


  • 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.

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

  • 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.

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

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

  • 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.

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(408 ratings)
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