Adam Gray’s salmon and smoked haddock fishcakes recipe

10 ratings Rate
  • Serves 6
  • 25 mins to prepare and 25 mins to cook, 20 mins to cool
  • 534 calories / serving
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AGY040 gbcs david griffen 886 (h)

Adam Gray’s Salmon and smoked haddock fishcakes with tomato mayo involves plenty of opportunities for little hands to get nicely sticky.

  1. For the mashed potato, peel the potatoes and boil in lightly salted water until soft.
  2. Strain off the water. While the potatoes are still hot, mash with the butter and milk. Once mashed, keep warm until required - Armed with a potato masher, this step should be simple for children to perform. Encourage them to add a dash more milk if the mash is too lumpy. 
  3. In a thick-bottomed saucepan, add the salmon and the smoked haddock, cover with milk. Place the pan over a medium heat and bring to the boil.
  4. Once boiling, remove from the heat. Leave the salmon and smoked haddock to cool in the milk to room temperature, then strain off the milk.
  5. Flake the fish and add to the warm mashed potato. Add the chopped curly parsley – the kids will like getting their hands all squidgy with this. Make sure they clean their hands well afterwards, or they’ll be walking around with fish smelling hands for days!
  6. Shape the mixture into 10cm cylinders - approximately 120g each. The mix should make 12 fish cakes - shaping the fish cakes offers a great opportunity for a small child to get involved.
  7. Prepare 3 bowls for the fish cake coating. In the first, season the flour with salt and white pepper. In the second, lightly whisk the milk and eggs together. Add breadcrumbs to the third bowl.
  8. Dip the fish cakes into the flour, then the beaten egg mix and finally into the breadcrumbs - make sure they are evenly coated – what kid doesn’t like helping out with this 3 stage process?
  9. Place a large pan over a medium-high heat. Add the rapeseed oil and once hot, shallow-fry the fish cakes until they are golden brown all over.
  10. Transfer the fish cakes to a plate covered with kitchen paper to remove any excess oil.
  11. For the tomato mayonnaise, stir the ingredients together in a bowl until well combined - let the kids take charge of this step. 2 squeezy bottles, 1 bowl, what could possibly go wrong?
  12. Serve the hot fish cakes with a dollop of the tomato mayonnaise.

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  • Ingredients

  • For the mashed potato

  • 500g (16 oz) potato
  • 20g (¾ oz) butter
  • 30ml (1¼fl oz) milk
  • 1 pinch salt
  • For the fish

  • 250g (8 oz) smoked haddock, de-boned and skinned
  • 250g (8 oz) salmon fillet, de-boned and skinned
  • 500ml (17fl oz) milk
  • 50g (2 oz) curly parsley, finely chopped
  • For the coating

  • 75g (3 oz) plain flour
  • 3 eggs
  • 2tbsp milk
  • 300g (10 oz) fine white breadcrumbs
  • 1 pinch white pepper
  • 1 pinch salt
  • 200ml (7fl oz) rapeseed oil
  • For the tomato mayo

  • 50g (2 oz) reduced sugar and salt ketchup
  • 50g (2 oz) light mayonnaise
  • 1tsp lemon juice
  • Energy 2245kj 534kcal 26%
  • Fat 19g 26%
  • Saturates 3g 17%
  • Sugars 5g 5%
  • Salt 2.4g 40%

of the reference intake
Carbohydrate 63.3g Protein 25.7g Fibre 4g


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