Smoked Haddock and Leek Fish Cakes Recipe

Adding spice to fish cakes
Yield: 4    Preparation Time: 25 mins    Cooking Time: 30 mins
A wonderful way to add more taste to normal fish cakes.


300g leeks, trimmed and sliced
750g potatoes, peeled and roughly diced
300g smoked haddock fillet
25g plain flour
100g breadcrumbs
25g butter
1 large egg, beaten
3 tablespoons sunflower oil
3 tablespoons fresh parsley, chopped
Freshly ground black pepper

Recipe Instructions

Cook the potatoes.
Boil the potatoes in lightly salted water for 15 minutes until tender. Drain and mash.

Cook the leeks and fish.
Heat the butter in a frying pan over a low heat and fry the sliced leeks for 5 minutes. Slice the fish into small cubes and add to the leeks. Cover the pan and cook for a further 5 minutes until the fish is thoroughly cooked and flakey. Fold this into the mashed potato with the parsley and pepper and allow to cool.

Make the fish cakes.
Use the mixture and shape into 8 flat cakes. Dust these with flour then dip them in the beaten egg and breadcrumbs. Heat the sunflower oil in a frying pan and cook the fish cakes for 3 – 4 minutes on each side until golden and crispy.

Drain on paper towels and serve hot.


Light Meals