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.
- 350 g smoked haddock
- 500 g maris piper or other floury potatoes
- 200 g can sweetcorn niblets drained
- 2 tbsp snipped chives optional
- flour for dusting
- rapeseed oil for shallow frying
- 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 tbsp of oil in a large frying pan and fry the fish cakes for about 5 minutes each side until crisp, golden and piping hot.
Freeze the uncooked fish cakes for up to 3 months. Open freeze after shaping and chilling. Wrap well and label. Defrost completely in the refrigerator before frying.