Smoked Haddock, Potato and Leek Fish Cakes

PREP: 15 Minutes
COOK: 10 Minutes
Skill Level: Easy

Nutrition Info (Per Serving)

384 kcal Energy
49g Carbohydrate
22g Protein
4.5g (of which Sugar)
10g Fat
7g Fibre
1.5g (of which Saturated Fat)
0.9g Salt


  • 300g smoked haddock
  • 800g King Edward potatoes, cut into chunks
  • 1 tbsp oil
  • 2 leeks, trimmed, washed and finely sliced
  • 50g fresh breadcrumbs
  • Oil for shallow frying


  1. Poach the fish in water for 6-7 minutes until just cooked through. Drain and cool and discard the bones and skin.
  2. Meanwhile, cook the potatoes in boiling water for 12-15 minutes until tender, drain and return to the pan. Mash well and season.
  3. Heat the oil in a frying pan and fry the leeks for 4-5 minutes until softened, cool slightly before stirring into the mash with the fish. Divide into 8 fishcakes and chill for 10 minutes.
  4. Press into the breadcrumbs to coat.
  5. Heat a little oil in a frying pan and fry the fishcakes in 2 batches for 2 minutes each side until golden. Serve with salad.

Cooking Tips

For a healthy alternative, cook in an oven at 200oC, gas mark 6 for 25-30 minutes until golden.

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