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Fishcakes recipe

Fishcakes recipe

67 ratings

This is a great way of using up leftover mash. Although this recipe calls for haddock, you can make it with whatever white fish (or salmon) you like. To jazz it up, add a little of whatever you fancy – cooked spinach and capers make a nice addition. See method

  • Serves 2
  • 10 mins prep and 20 mins to cook, plus chilling
  • 796 calories / serving
  • Freezable


  • 300g (10oz) smoked haddock
  • 250ml milk
  • 1 bay leaf
  • 6 peppercorns
  • 1 tbsp olive oil, for frying
  • large bunch spring onions, chopped
  • 400g (13oz) mashed potato
  • ½ lemon, zested
  • 2 eggs
  • 125g (4oz) breadcrumbs
  • salt
  • pepper
  • spring greens or peas, to serve (optional)
  • ketchup, to serve (optional)
If you don't have smoked haddock, try using another smoked fish

Each serving contains

  • Energy

  • Fat

    31g 44%
  • Saturates

    8g 38%
  • Sugars

    7g 8%
  • Salt

    5.8g 97%

of the reference intake
Carbohydrate 84g Protein 48.9g Fibre 5.2g


  1. In a small pan, poach the fish in the milk with the bay leaf and peppercorns for 8 minutes, or until opaque and flaky. Remove from the heat and drain well. Flake.
  2. Meanwhile, heat 1 tsp oil in a frying pan. Add the spring onions and fry until softened.
  3. In a large bowl, combine the flaked fish, mash, spring onions and lemon zest. Season well. Split the mixture into 16 and shape into small patties. Arrange on a plate, then cover and chill for at least 30 minutes to firm up.
  4. When you’re ready to cook, beat the eggs in a bowl and scatter the breadcrumbs over a large plate. Heat 10ml (1/2fl oz) oil in a large frying pan over a medium heat. Dip the fishcakes, one at a time, into the beaten egg, then turn to coat in the breadcrumbs.
  5. Fry for 5 minutes on each side, or until cooked through and golden. You may need to do this in batches. Serve with spring greens or peas and ketchup, if you like.

Tip: Freeze the uncooked fishcakes after step 4. Only suitable for freezing if using fresh, not frozen fish.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Leftovers recipes

This delicious recipe was created by family food bloggers the Crumbs Sisters and is part of our Tesco Dinner Tonight series, which shows you how to turn kitchen classics into new and inspiring dishes. You can watch the full recipe video here.

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