Haddock Fish Cakes

Name: Haddock Fish Cakes
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 450 g haddock fillets (skinless); 2 cups mashed potatoes (cooled); 1 cup breadcrumbs (divided); 1 egg (beaten); 2 tbsp fresh parsley (chopped); 1 lemon (zested); 1 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil (for frying)

65 min 4 servings Medium

All Recipes

Haddock Fish Cakes

Deliciously crispy haddock fish cakes with a tender inside, perfect for a light meal or appetizer.

Prep

20 min

Cook

15 min

Total

65 min

Servings

Difficulty

Medium

Haddock fish cakes are a delightful seafood dish that combines the mild flavour of haddock with a crispy, golden crust. These cakes are perfect as a light meal or a satisfying appetizer. Originating from the rich maritime traditions of Canada, haddock fish cakes are a staple in many coastal households. They are not only delicious but also a great way to use up leftover fish or potatoes, making them both economical and tasty.

Ingredients

Servings

For the Fish Cakes

Instructions

Prepare the Haddock

Place the haddock fillets in a large saucepan and cover with water. Bring to a simmer over medium heat and cook for 5-7 minutes until the fish flakes easily with a fork. Drain and let cool.

Pro tip: Ensure the fish is fully cooked by checking it reaches an internal temperature of 145°F (63°C).

Mix the Ingredients

In a large bowl, flake the cooled haddock and combine with mashed potatoes, 1/2 cup of breadcrumbs, beaten egg, parsley, lemon zest, salt, and pepper. Mix until well combined.

Pro tip: Chill the mixture for 30 minutes for easier shaping.

Form the Fish Cakes

Divide the mixture into 8 equal portions and shape each into a patty about 2 cm thick.

Pro tip: Use damp hands to prevent sticking.

Coat with Breadcrumbs

Spread the remaining breadcrumbs on a plate. Coat each patty evenly with breadcrumbs, pressing gently to adhere.

Pro tip: For extra crispiness, double coat the patties by dipping them in beaten egg and breadcrumbs again.

Heat the Oil

Heat vegetable oil in a large non-stick frying pan over medium heat until shimmering.

Cook the Fish Cakes

Fry the patties in batches for 3-4 minutes per side, or until golden brown and heated through. Transfer to a paper towel-lined plate to drain excess oil.

Pro tip: Avoid overcrowding the pan to ensure even cooking.

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Tips & Tricks

<ul><li>Ensure the haddock is fresh for the best flavour and texture.</li><li>Chill the mixture before forming patties for easier handling.</li><li>Use a non-stick pan to prevent sticking and ensure even cooking.</li><li>Serve with a squeeze of lemon for added freshness.</li></ul>

Serving Suggestions

Haddock fish cakes are best served hot, straight from the pan, accompanied by a fresh salad or steamed vegetables. They also pair wonderfully with a homemade tartar sauce or a simple lemon aioli. You can prepare the fish mixture ahead of time and refrigerate it for up to a day before frying. Leftover cooked fish cakes can be stored in the refrigerator for up to two days and reheated in a 180°C (350°F) oven until warmed through.