Haddock Fishcakes

Serves 2 -3


  • 275g (10oz) of Haddock or Salmon
  • 350g (12oz) of Mashed Potatoes
  • 15g (0.5oz) of Butter
  • 600ml (1 pint) of Milk
  • 50g (2oz) of Flour (seasoned with salt and pepper)
  • 1 Egg (Beaten)
  • 1 Onion (Finely chopped)
  • 1 tbsp of Fresh Parsley (chopped)
  • Wholemeal Breadcrumbs

Cooking Method

Poach the fish in the milk for 5 – 7 minutes.

Skin and flake the fish, taking care to remove any bones.

Finely chop the onion then fry in the butter until transparent.

Add the fish (which should remain in flakes), mashed potatoes, onion and chopped parsley together.

Shape the mixture into cakes.

Dip the cakes into the beaten egg, then the flour, then back into the egg, then coat with the breadcrumbs.

Grill on a low / medium heat for 5 – 7 minutes until brown.