Haddock and Cheddar Fishcakes

I have been so busy with work the past two weeks that I have neglected my blog and my readers and come to think of it my dinners. Tonight I had a treat for dinner, haddock and cheddar fishcakes!

You will need:

  • 500g floury potatoes , peeled and cut into chunks
  • 350g smoked haddock
  • 2 large or 4 small spring onions , finely sliced
  • 50g smoked cheddar or mature cheddar, coarsely grated
  • 1 tsp grated lemon zest and a good squeeze of lemon juice
  • 1 egg , beaten
  • 2-3 tbsp plain flour
  • 2-3 tbsp olive oil , for frying

Preparation Method


  1. Boil the potatoes for 15 minutes until just tender. At the same time, put the smoked haddock in a deep frying pan, cover with boiling water and simmer for 2 minutes. Turn off the heat and leave to stand for 5 minutes.
  2. When the potatoes are done, drain them well and mash.
  3. Lift the fish from the water. When it’s cool enough to touch, remove the skin and bones, then break the fish into medium-sized flakes.
  4. Put all the ingredients, except the flour and oil, in a large bowl. Season and mix well.
  5. The mixture should be quite light and may be a little sticky.
  6. Sprinkle the flour on a plate, divide the mixture into four and shape the fish cakes, coating them lightly with the flour. Put on a plate, cover with cling film and chill in the fridge for 20 minutes or until needed.
  7. To cook, heat the oil in a large heavy-bottomed frying pan, then put in the fish cakes, spacing them well apart.
  8. Fry for 5-6 minutes, then turn and cook the other side for about 4-5 minutes.


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