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Smoky cheese filled fishcakes

Recipe from: 31 January 2014
recipes fishcakes

Ingredients 14
Servings 4
Time 00:15


  • 1
    large potato - peeled and diced into small cubes
  • 250
    broccoli - cut into small florets
  • 500
    weak vegetable stock
  • 300
    smoked hake or smoked haddock
  • 4
    spring onions - finely chopped
  • zest of 2 lemons
  • 1
    grated cheddar or mozzarella
  • 1
    egg - lightly beaten
  • Salt and pepper to taste
  • Crumbing:
  • 250
    seasoned flour on a plate
  • 2
    eggs - beaten and on a plate
  • 375
    dried bread crumbs
  • vegetable oil for shallow frying


Bring the stock to the boil and add the potatoes. Simmer until just tender, now add the broccoli, cover and simmer until softened – don’t over cook, we want vibrant green broccoli.

Use a slotted spoon and remove the veggies, place into a mixing bowl.

Add the haddock to the remaining stock, add more liquid if necessary.

Cover and poach for +- 10 minutes max or until the fish flakes apart.

Drain fish in a colander and allow to cool slightly. Remove skin and any bones.

Add fish to the mixing bowl. Use a fork or masher and mush everything together.

Add the remaining fish cake ingredients (not the crumbing) and mix until well combined.

Season to taste.

With wet hands, form into 7-8  firm patties and then place in the fridge to chill for 15 minutes before crumbing.

Dip chilled patties in seasoned flour, egg and then a generous coating of crumbs.

Chill in the fridge for another 15 minutes for best results.

Heat a pan of shallow oil (2 cm deep) and fry the patties until golden and heated through on the inside +- 6 minutes a side over moderate heat.

Alternatively, just brown in oil until golden then transfer into a 180ºC oven and heat through for 12 minutes.

Serve with petit pois and fresh lemon.

Recipe reprinted with permission of BitsofCarey. To see more recipes, click here.

Read more on: lucky star

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