Haddock fishcakes

3rd April 2020 0 Comments

  • Serves: 4
  • Cooks in : 2 hr
  • Difficulty: Easy

Try these fishcakes with mustard-creamed leeks and poached egg when a full-scale fish and chips seems a bit too daunting!


Haddock fish cakes

  • • 400g good quality smoked haddock (Finnan is amazing, if you can get it)
  • • 2 shallots, finely chopped
  • • Zest and juice of half a lemon
  • • 10g fresh dill, chopped with stalks removed
  • • 10g flatleaf parsley, roughly chopped
  • • 3 gherkins, chopped
  • • 1 tbsp capers, chopped
  • • 500g mashed potato (needs to be nice and dry, so no milk or butter)
  • • Salt and pepper to taste

Breadcrumb coating

  • • 300g panko breadcrumbs
  • • 300g plain flour                  
  • • 6 eggs

Poached egg

  • • 4 eggs (1 per portion)

Mustard leeks

  • • 3 leeks (the white only), finely sliced
  • • 100ml double cream
  • • 3 tsp wholegrain mustard
  • • Salt and pepper to taste


  1. Poach the haddock in water until cooked, remove from water and set aside to cool.
  2. Combine all the fishcake ingredients together in a large bowl and mix well, being careful to not break the fish up too much.
  3. Roll the mixture into a roughly 170g cake. It is easier to roll as a ball, then make into a cake shape in the next step, when coating in the breadcrumb.
  4. Dip each ball into the flour, then the egg and then the panko to coat. Press down slightly to achieve the cake shape. Place on tray and refrigerate until dinner time.
  5. Trim and finely slice the whites of the leeks, blanch for two minutes in boiling water, drain and remove excess water.
  6. Bring the cream to a boil in a pan, then add the leeks, mustard and season to taste.
  7. Place roughly 100g of creamed leeks in centre of each plate.
  8. Shallow fry your fishcakes in a pan with some vegetable or sunflower oil (or deep fry if you’re feeling daring!), until they are a beautiful golden brown, crisp on outside and hot in middle. Poach the eggs and drain well.
  9. Place each fishcake on top of the leeks and top with a poached egg.

Enjoy, like you would a leisurely weekday lunch in the pub.

- Enter Your Location -
- or -