Homemade Haddock Fishcakes | Jamie Oliver | Keep Cooking Family Favourites

fish

🥗Healthier: canned tuna

💰Cheaper: surimi

Canned tuna is often more affordable and can be a healthier option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: mashed potatoes

Sweet potatoes add nutrients and a different flavor profile.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while maintaining texture.

Chop one white onion and sweat it in a pan for about 10 minutes.

Add one heaped tablespoon of flour to the softened onions and mix.

Pour in 600 millilitres of organic milk and bring to a simmer.

Place the smoked haddock skin side down in the milk and poach for five minutes.

Boil 1 kilogram of peeled Maris Piper potatoes for 12-13 minutes until tender, then drain and let steam off to ensure they are dry.

Mash the potatoes with a potato masher until not super smooth.

Make a well in the mashed potatoes and crack in one free range egg, whisk it up.

Flake the smoked haddock into the potato mixture, removing the skin, and fold in gently to keep the texture.

Chop a bunch of chives and fold them into the mixture.

Form the mixture into eight patties.

Heat a large non-stick pan with a layer of olive oil.

Place the fish cakes in the pan carefully and cook for about four to five minutes on each side until golden and crispy.

Reheat the sauce made from the milk and chives in a separate pan.

Plate the fish cakes, garnish with chives, sprinkle with chai flour, drizzle with olive oil, and add a wedge of lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens