Haddock Fishcakes

Fishcakes are incredibly versatile; you can make so many different variations, whether it's the fish, the filling or the flavourings, and my family just love these haddock ones that use some smoked and unsmoked haddock. They're also a fantastic way to use up any leftover mash potato - we hate waste.

For these ones, I use Asian flavourings of chilli, ginger, garlic and coriander, but these are also great with chopped capers, parsley and a little mustard too.

These are a lovely meal to make with your children, they can get involved with chopping, mixing, making breadcrumbs, shaping the fishcakes and then the fun of dipping into egg, flour and breadcrumbs. Bridget helped me throughout making these yesterday, and was so proud to present her cooking to Daddy and her little sister (who devoured the lot). Children are always more open to trying things when they have been involved in the cooking process and my two never turn their nose up at fish - I just love cooking with my children.

I used a green chilli here as Glen and I love some spice in these fishcakes, however I make the girls fishcakes first, to avoid them getting a big hit of spice; but you make up your own mind. If you're not keen on spice, omit the chilli.

I served with a side salad, a handful of chunky chips and some sweet chilli sauce and the below makes four generous ones, or eight smaller ones.

Haddock Fishcakes

Here's how:

• 200g haddock
• 175g unsmoked haddock
• 200g mash potato (I used Maris Piper here, but any will work)
• 3 spring onions
• 1 clove garlic
• 3cm piece of ginger
• Half a bunch of coriander
• 1 green chilli (optional)
• 1 egg
• 3 tbsp plain flour
• Sea salt and black pepper
• Bowl full of breadcrumbs (I blitzed 2 slices granary bread in a blender)
• Drizzle vegetable oil

Firstly pre-heath the oven to 180 degrees and then prepare the flavourings, finely slice the spring onions, mince the garlic clove and grate the ginger and add to a large bowl.

Roughly chop the coriander and add to the bowl. Finely slice the chilli and set aside if preparing for small children, or throw in the bowl.

Add the prepared mashed potato into the bowl too.

Now chop the haddock into bite sized pieces and throw into the bowl. Mix everything together until everything is well combined.

Now get three bowls and add to the first, the flour and a generous seasoning. To the second bowl crack in the egg (give a quick whip) and into the third and final bowl add the breadcrumbs.

Now is time to make each fishcake and there is no other way than with your hands. Take a generous handful and shape with your hands into thick rounds. Once you are happy with the shape, place onto a plate or a piece of parchment paper, and repeat the process until happy with all of the fishcakes. 

Haddock Fishcakes

Now drizzle the oil into a non-stick pan and place on a low heat to allow to heat up before a quick browning of each fishcake.

Now to complete the fishcakes, take one and dip into the flour first and turn around so it becomes coated in the seasoned flour, then dip into the egg mix, and then finally the breadcrumbs so they are fully coated, then return to the plate or the parchment paper and repeat until each fishcake is coated.

Now wash your hands - by now they will probably be duly coated in an eggy, breadcrumb mix. 

The pan should now be warm enough for you to quickly fry the fishcakes for a few minutes on each side, until golden brown. 

Then place onto a baking sheet and into the oven for 15 minutes to cook through. Enjoy!

Some other fishcake recipes that might be of interest:

Spiced Tuna Fishcakes
Mexican Style Salmon Fishcakes
Thai Salmon Fishcakes
Lightly Spiced Salmon Fishcakes
Colcannon Mackerel Fishcakes

Baby Bites Spiced Tuna Fishcakes

This fishcake dish is another great finger food recipe for your weaning tot and one that has some really delicate spicing to introduce your little darling to some new, interesting flavours.

It uses tinned tuna too so is a really economical dish and makes enough for 3 fishcakes – two of which can be popped into the fridge or freezer for a later date.

Also these are really tasty and full of delicious flavour so they can be enjoyed by all of the family – just up the quantities.

I served here with some cooked carrot batons and baby corn but any vegetables you have will work – I just like to use a variety and introduce Bridget to as many different vegetables as possible to work out which she likes – so far most of them!

Here’s how:

6 new potatoes

1 tin of tuna (I use John West No Drain in Spring Water)

1 tablespoon chopped parsley

1 tablespoon chopped coriander

2 spring onions

1 clove garlic

½ teaspoon turmeric

½ teaspoon garam masala

¼ teaspoon paprika

1 egg

1 slice of brown or granary bread

Drizzle of oil (vegetable or rapeseed or something light in flavour)

Firstly place the new potatoes into the microwave and cook for 6 minutes – check they are cooked through – if not cook for a further minute or two.

In the meantime, finely slice the spring onions, coriander and parsley and mince the garlic and set aside for a moment.

Place the potatoes into a small bowl and use a fork to crush and mash – if they aren’t easy to crush add a tiny drizzle of oil. As with the Mexican Salmon Fishcakes you want the potatoes broken down but not turned into a smooth mash – it just helps the fishcakes to hold some structure and not fall apart if you do this.

Once the potatoes are suitable crushed, add the spring onions, garlic, coriander and parsley and the herbs and stir.

Now open your tin of tuna and pour into the bowl giving a good stir with a fork to evenly distribute the tuna.

Now add the egg and stir through.

Blitz the bread into breadcrumbs and place onto a plate or in another bowl and at this time drizzle the oil into a non-stick pan and place on a low-medium heat.

Now scoop out a heaped tablespoon of the fishcake mixture and shape into a small rounded shape – like a mini burger. The mixture will be wet from the egg so place onto the plate of breadcrumbs and gently pat down to coat, then turn over and repeat. Shape all of the mixture into fishcakes and if freezing wrap in clingfilm and allow to cool before popping into the freezer - likewise if chilling. 

Then place into the pan and cook for 4-5 minutes on each side or until golden brown.

Simultaneously cook the vegetables and allow both to cool to a suitable temperature before serving to little one.