Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes)

Smoked haddock fish cakes are a fabulous way to add more seafood to your diet. They are easy and quick to make, and will fit the bill for brunch, lunch or dinner, especially during Lent.

Did I mention that everyone will clean their plates and then ask for more?

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I purchased Stonington Seafood Finnan Haddies, and was given a discount on the shipping, however I was not compensated for this post. I simply love this product very much and want to share it with you.

Seriously, these are such tasty cakes, and although they’re similar to these potato and salmon fish cakes, the flavor is quite different. I prefer the Finnan Haddie version as I’m not a massive salmon fan.

You may remember that I discovered Stonington Seafood a few years ago, and was over the moon that I could buy top quality smoked haddock (Finnan Haddies) here in the US. It’s absolutely delicious fish that can be used so many ways, but it’s necessary for Cullen Skink, which I love!

Anyway, back to the smoked haddock fish cakes. We’re getting ready for Fish Fridays during Lent, so this is going to be one of the dishes we will be making. The fish cakes are super tasty and filling, and can be made ahead of time and cooked just before serving.

Will you be giving them a try? You can order from Stonington Seafood, too, and if you’re on the East Coast, your shipping will be much quicker and less expensive than those of us on the West Coast. 👍🏻

Note: for those of you who are simply unable to obtain smoked haddock, you can use another fish, like cod. It won’t be quite as tasty, but you will still be able to make the recipe. Ingredient measurements are NOT critical in this recipe: add more fish or less fish as you like.

Smoked Haddock Fish Cakes
(Finnan Haddie and Potato Cakes)

recipe by Lidia and Christina Conte
printable recipe below

Ingredients

• 12 oz smoked haddock (or other flaky fish)
• milk
• 12 oz mashed potatoes (floury potatoes are best)
• 1 egg
• about 3/4 tsp Diamond Kosher or sea salt
• freshly ground black pepper, as desired
• chopped parsley, as desired

For coating/frying

• 1 egg
• breadcrumbs
• olive oil

Cook the smoked haddock.

Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish. Remove the fish and bring the milk to a boil. Add the haddock again, reduce the heat and simmer for 4 minutes. Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish.

Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).

Mix the ingredients together.

Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.

Make the patties.

Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.

Place on a cookie sheet and place in the fridge for about 15 minutes.

Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly.

Next, dip in the breadcrumbs and place on a tray or cookie sheet.

Fry the Smoked Haddock Fish Cakes

Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.

When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!

Crispy and crunchy on the outside, and soft and full of flaky fish on the inside, these smoked haddock fish cakes will be a fast favorite for Fridays! How’s that for alliteration?! 🤓

My friend, Cynthia as a smoked trout mousse recipe, and I’m sure you could substitute smoked haddock for the trout.

Order Finnan Haddie at The Scottish Grocer use code CHRISTINASCUCINA for a 10% discount off your entire order

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Smoked Haddock Fish Cakes (Finnan Haddie and Potato Cakes)

Servings: 9

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Crispy fish cakes made with smoked haddock and mashed potatoes will be a family favorite in no time!

4.8 from 28 votes

Print Rate Pin

Ingredients

• 12 oz smoked haddock or other flaky fish
• 2 cups milk as needed to cover the fish in the pot
• 12 oz mashed potatoes floury potatoes are best
• 1 egg
• ¾ tsp sea salt
• ⅛ tsp black pepper freshly ground, as desired
• 1 tsp parsley chopped, as desired

For Coating/Frying:

• 1 egg
• 1 cup breadcrumbs as needed for coating patties
• olive oil as needed for frying

US Customary - Metric

Instructions

• Cook the smoked haddock. Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
• Remove the fish and bring the milk to a boil.
• Add the haddock again, reduce the heat and simmer for 4 minutes.
• Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
• Mix the ingredients together.
• Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
• Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
• Place on a cookie sheet and place in the fridge for about 15 minutes.
• Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
• Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
• When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!

Notes

• Try my salmon and potato fish cakes too.

Nutrition

Serving: 2 patties | Calories: 183kcal | Carbohydrates: 18g | Protein: 15g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 77mg | Sodium: 608mg | Potassium: 435mg | Fiber: 1g | Sugar: 4g | Vitamin A: 180IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 2mg

Did you Make this Recipe?

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Author: Christina Conte

Course Main Courses

Cuisine British, Scottish

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