Fish cakes make a great easy supper dish and seem to be popular with everyone. These smoked haddock fish cakes have sweetcorn and chives added for extra flavour and they really are delicious.
My youngest son William doesn't like fish, or so he says, but even he eats home-made fish cakes once in a while. His cousin Amy lived with us during her final year at Uni and often ate with us. Being a cookery writer, we always have more than enough food to go around. But, as is the way with most young adults, our meal times did not always suit her and on those occasions she would often pick up a packet of fishcakes from the local supermarket. I would swear she was addicted to them.
By now you have probably guessed I am not a fan of ready meals and although fish cakes are probably better than most, I can assure you that they are not difficult to make and homemade tastes so much better.
To cook the fish you can either steam the fish, poach it in a little water, or cook it in the microwave. The last one is the easiest in my opinion. When cooking in the microwave, place the fish on a plate and cover loosely with cling film then turn back a corner of the cling film to allow the steam to escape. Alternatively cover with an upturned plate. Cook on high for 3–4 minutes.
Once made, the fish cakes freeze well before frying, so you can make up a batch and cook them as required. If you like a crispy coating, dip the floured fish cakes first in a little beaten egg and then coat in dried breadcrumbs.
Fresh herbs add flavour to many dishes but small packets of herbs from the supermarket do not last long. Chives are very easy to grow so do try find a spot in the garden or on the window sill and grow your own, they are so useful, you wont regret it.
Smoked haddock fish cakes
Ingredients
- 350 g smoked haddock
- 500 g maris piper or other floury potatoes
- 200 g can sweetcorn niblets drained
- 2 tablespoon snipped chives optional
- flour for dusting
- rapeseed oil for shallow frying
Instructions
- Steam the fish for 5 minutes or until the fish flakes easily with a fork (or cook in microwave on high 3-4 minutes).
- Peel the potatoes and cut into even size pieces. Cook in lightly salted boiling water for 15 minutes or until tender, drain and mash well.
- Flake the fish into the pan, discarding any skin and bones.
- Add the sweetcorn and chives (if you use them) and beat with a wooden spoon until well combined.
- Allow to cool, and when cold enough to handle, shape into 8 fish cakes.
- Heat 2 tablespoon of oil in a large frying pan and fry the fish cakes for about 5 minutes each side until crisp, golden and piping hot.
Notes
Bryan says
I think homemade fish cakes are so easy to make and are so much better than shop bought. It’s great to see how different people do them, I have to agree that good ingredients done simply is perfect. Sometimes I coat in breadcrumbs from an old loaf, sometimes panko, sometimes dusted in flour depending on my mood, but i love them on top of balsamic glazed rocket with a poached egg on top.
Jacqueline Bellefontaine says
A poached egg on top of these smoked haddock fish cakes sounds amazing I must try that!
Helen says
I've just made these. Delicious and easy! Didn't require loads of ingredients and no messing around with beaten egg and breadcrumbs! I'll be making these again.
Jacqueline Bellefontaine says
Hi Helen So pleased you like them. You've reminded me it is a while since I last made them so I'm adding them to next weeks meal plan!
Jillian says
I have just tried them - no sweetcorn - chives and parsley - made a hole in the middle and put some grated cheese then covered the hole with the fishcake mix. they are at the moment in the fridge chilling. going to serve with asparagus and julienne carrots. looking forward to it.
Used this recipe after looking on the internet at lots of others. they all looked lovely but too many ingredients and fuss - just wanted a straight forward mid week meal. will let you know how it goes. thanks
Jacqueline Bellefontaine says
I look forward to hearing how you got on. some recipes are just made more complex than they need to be. I like to make my recipes as easy as possible.
Jillian says
Hi
I did put the fish cakes and n the fridge to chill but that could be because the weather is very hot at the moment. The fish cakes were lovely will definitely make them again and add some more seasoning as I like big flavour
Jacqueline Bellefontaine says
Hi Jillian, So glad you enjoyed the. When it comes to seasoning that is very much a personal preference would be a dull world if we all liked our food to taste the same;) Thank you for trying them and taking the time to let me know what you thought. I really do like to hear from my readers. Knowing that there are people out there reading and trying our recipes is what keeps us bloggers writing. J x
Julie Nelson Rhodes says
This is on my list to try! We love fishcakes though confess to buying them readymade but the recipe does make them sound simple ... so no excuse!
Jacqui says
Yes do give them a go and let me know how you get on. You can also rate the recipes once you have tried them the stars are just below the comment box.