Orkney Haddock Fish Cakes
Crisp, golden haddock fish cakes packed with fluffy mashed tatties (potatoes) and fresh parsley. A comforting, thrifty Orkney island classic.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Saucepan
- •Potato masher
- •Frying pan
- •Shallow bowls
- •Slotted spoon
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 42 g
- fibre
- 3 g
- protein
- 24 g
- calories
- 380 kcal
Instructions
- 1
Boil the chopped potatoes in salted water for 15 minutes until fork-tender.
- 2
Drain the potatoes thoroughly, steam-dry for 2 minutes, then mash with butter until smooth.
- 3
Place the haddock in a shallow pan, pour over the milk, and simmer gently for 5 minutes.
- 4
Lift the fish out with a slotted spoon and flake into large chunks, discarding the milk.
- 5
Gently fold the flaked haddock, parsley, lemon zest, salt, and pepper into the mashed potatoes.
- 6
Shape the potato mixture into eight equal round patties with floured hands.
- 7
Set out three shallow bowls containing plain flour, beaten egg, and breadcrumbs.
- 8
Coat each patty in flour, dip into beaten egg, and roll evenly in breadcrumbs.
- 9
Heat the vegetable oil in a large frying pan over medium hob heat.
- 10
Fry the fish cakes for 4 to 5 minutes per side until crisp and deep golden brown.
Chef's tips
Drain the potatoes thoroughly before mashing so the cakes do not become wet and fragile. Chilling the shaped, crumbed patties in the fridge for 20 minutes before frying helps them hold together perfectly.
Ingredient substitutions
- fresh haddock → undyed smoked haddock or fresh cod fillets
- dry breadcrumbs → fine pinhead oatmeal or gluten-free breadcrumbs
Storage
Keep cooled fish cakes in an airtight container in the fridge for up to 2 days.
Reheating
Reheat on a baking tray in an oven preheated to 180°C for 12 to 15 minutes until piping hot.
Common mistakes to avoid
- •Mashing wet potatoes, which makes the mixture too sloppy to shape properly.
- •Flipping the fish cakes too frequently, which breaks the delicate crumb crust.
Serving suggestions
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