Smoked Haddock Potato Cakes

Smoked Haddock Potato Cakes

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Makes 8

Preparation time – 15 minutes
Cooking time – 25 minutes

Works better with the natural smoked haddock as opposed to the yellow dyed variety.


450 g/1 lb potatoes, peeled and cubed 600 ml/ 1 pint full-fat milk 450 g/ 1 lb smoked haddock 1 unwaxed lemon, zest finely grated 4 tbsp flat leaf parsley, finely chopped 3 tbsp plain flour 3 tbsp butter, melted Salt and freshly ground black pepper


  1. Preheat the grill to its highest setting.
  2. Cook the potatoes in boiling lightly salted water for 15 minutes or until tender. Drain well.
  3. Meanwhile, bring the milk to a simmer then pour over the smoked haddock. Cover the dish with cling film and leave to steep for 10 minutes.
  4. Drain off and reserve the milk. Flake the haddock discarding any skin and bones.
  5. Mash the potatoes and mix in the haddock, pepper, lemon zest and parsley and a little of the reserved milk to obtain a soft consistency.
  6. Shape the mixture into 8 patties.
  7. Dust the patties with flour and brush with melted butter then grill for 4 minutes on each side until golden brown.
  8. Serve with a mixed green salad.

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