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Kipper fishcakes recipe

Kipper fishcakes recipe

59 ratings

Smoked kippers add an extra depth of flavour to this quick and simple fishcake recipe See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 575 calories / serving
  • Freezable
  • Healthy


  • 4 baking potatoes, peeled and roughly chopped
  • 220g pack green beans, trimmed
  • 250g frozen peas
  • 210g pack smoked kippers
  • 250ml semi-skimmed milk
  • 1-2 tbsp plain flour
  • 2 spring onions, finely sliced
  • 20g fresh flat-leaf parsley, finely chopped
  • 60g golden breadcrumbs
  • 1 tbsp olive oil, plus extra for greasing
  • 1 garlic clove, sliced
  • 125g baby spinach
  • 1 lemon, ½ zested and juiced, ½ cut into wedges
  • 100g low-fat natural yogurt
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    18g 25%
  • Saturates

    4g 21%
  • Sugars

    12g 14%
  • Salt

    1.7g 29%

of the reference intake
Carbohydrate 82.1g Protein 25.8g Fibre 11.1g


  1. Simmer the potatoes in salted water for 10-12 mins until tender. In a separate pan, boil the green beans for 5 mins, adding the peas for the last 1 min; drain. Preheat the oven to gas 7, 220°C, fan 200°C.
  2. Meanwhile, set aside the butter from the kippers, then put them skin-side up in a wide pan so they sit snugly in a single layer. Pour over the milk and place over a low heat. When the milk starts to steam and you see a bubble or two, remove from the heat and leave for 5 mins.
  3. Drain the potatoes; steam-dry for 1 min in a colander. Mash with the reserved butter and 2 tbsp of the poaching milk. Add the spring onions, 50g of the peas, half the parsley and enough flour to make a stiff, mouldable mixture. Drain the kippers and flake into large pieces, removing any skin and bones, and add ton the mash. Gently mix, then shape into 8 cakes (100g each).

  4. Put the breadcrumbs on a plate and press the fishcakes into them to coat. Place on a greased baking tray and drizzle with ½ tbsp oil. Bake for 10-15 mins until crisp.

  5. Heat ½ tbsp oil in a frying pan over a medium-low heat and fry the garlic for 2 mins. Toss in the beans, peas and spinach; season with pepper and cook for 1 min until the spinach wilts. Add a squeeze of lemon juice and toss again. Mix the yogurt with the remaining parsley, the lemon zest and remaining juice. Serve the greens and yogurt with the fishcakes and lemon wedges. 

See more Fish recipes

Freezing and defrosting guidelines

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

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