Bacon and Cabbage Frittata paint

As the evenings draw in we often start craving favourite foods from our childhood – comforting stews, savoury pies topped with crispy buttery pastry or creamy mash, roast dinners and one of my special favourites – fishcakes. Making your own fishcakes is quick, easy and deliciously satisfying  This smoked haddock and crushed pea version will be loved by even the fussiest family member. The breadcrumb coating is crisp and golden, complementing the light floury potato and subtle smokiness of the fish. Serve with seasonal green vegetables, sweet roasted roots or a dark leafy salad. This is defiantly a winner for the family table.

Serves 4


  • 520 grams floury potatoes cut small (peeled weight)
  • 400 grams haddock (naturally smoked)
  • 200 ml milk
  • 1 onion, roughly chopped
  • 75 grams cooked peas (frozen is good), lightly crushed
  • ¼ clove garlic, crushed
  • 2 spring onions, finely chopped
  • Seasoning of sea salt and cracked black pepper
  • 1 egg yolk plus 1 whole egg (preferably organic or free-range)
  • 1-2 tablespoons seasoned flour (GF if required)
  • 100 grams fine breadcrumbs (GF if required)
  • ¼ teaspoon turmeric
  • 50 grams butter
  • Good dash olive oil

Red Onion Aioli

  • Red Onion Aioli1 clove garlic – peel and cover with boiling water in a small bowl for 3-4 minutes, change the water and repeat for another 3-4 minutes to remove the sharpness of the garlic, leaving a subtle flavour.
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 130 ml sunflower or groundnut oil
  • 40 ml extra virgin olive oil
  • 1 small red onion, finely diced (40 grams)

Method for Aioli

  1. Lightly bruise garlic clove in a mortar and pestle, add egg yolk; using a small whisk gently mix. Slowly drizzle in sunflower and olive oil, whisking all the time. This will form a rich smooth mayonnaise. Add lemon juice and whisk again.
  2. Lastly add finely diced red onion and gently mix. Season to taste.

• If you want a more garlicky flavour, add one clove of raw garlic at end with red onion and mix. If you find aioli still sharp you can add some crème fraiche and /or a tiny drizzle of honey for depth.

  • Gluten Free – use GF flour and breadcrumbs.

  • Dairy Free – fry fish in olive oil or coconut oil instead of butter

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Method for Fishcakes

  1. Cook the potatoes in a saucepan of boiling, salted water for 15-20 minutes or until tender. Drain well, mash and set aside, covered with kitchen paper.
  2. Pour the milk into a shallow pan, add the haddock fillets and onion and season. Place over a low heat and bring to simmer. Cook gently for 8-10 minutes till the fish is separating into flakes. Carefully strain, cover and set aside in the refrigerator. When cool, flake the fish into a bowl, removing the skin and any small bones.
  3. Gently fold the haddock, spring onions, peas and egg yolk into the mash, and season. Shape the mixture into 8 fishcakes and cover and chill for 30 minutes.
  4. Mix the breadcrumbs with the turmeric and season. Coat the fishcakes in the breadcrumb mix then cover with parchment and cling film and refrigerate for at least 30 minutes – longer if possible; ideally make them in the morning and refrigerate until supper.
  5. Meanwhile, make the aioli (follow instruction below)
  6. Remove fishcakes from the fridge and return to room temperature.
  7. Heat butter and olive oil in a frying pan over medium heat. Dust the fishcakes with extra breadcrumbs and fry for 3-4 minutes each side, until golden. Serve 2 per person with the red onion aioli, lime or lemon wedges and a mixed salad, if you like.

Maggie's Tips

  • To coat fishcakes: Place the flour in one shallow bowl, whisk the whole egg in another, and put the seasoned breadcrumbs and turmeric in a third. Evenly coat each fishcake in flour, then in beaten egg, letting any excess drip off, and finally turn them in the breadcrumbs, patting until evenly coated. Place in fridge for at least 30 minutes.
  • Before you shape fishcakes, fry off a small piece of the mixture. Taste and adjust seasoning if necessary.
  • Omit aioli and serve with poached egg and spinach or a spicy salsa or homemade hollandaise sauce, etc.
  • Fishcakes are perfect for freezing. Place them in a plastic container (Tupperware) with parchment paper separating the layers. Defrost by laying them out singly so that they don’t get soggy.
  • These are perfect as a canapé. Make them walnut size, shape, lightly fry and place on tray. Re-heat in oven for 5 minutes @ 180 C.
  • Vary fish and vegetables: For an extra omega 3 boost use fresh or smoked organic salmon or fresh or smoked mackerel or herring. Exchange peas for spinach or any variety of vegetables. Spice up with flavours from Thailand, India, Morocco etc. Add herbs – be imaginative – and enjoy these tasty, crispy comforting fishcakes.
  • Fishcakes are a great way of using left over fish and potatoes.
  • Fishcakes are a great way to introduce fish to kids. Mix in your Childs favourite veggies – sweetcorn, carrots a sneaky teaspoon of nori etc.