smoked haddock fish cakes

Smoked haddock fish cakes

These tasty fish cakes are made with smoked haddock and sweetcorn. They make a fabulous midweek meal.
Course Fish
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4
Author Jacqueline Bellefontaine


  • 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.