Fish cakes, crab cakes, both remind me of beach vacations. Seashore restaurants, seafood take-outs, cold beer, tartar sauce, sun. It’s not summer yet, and I know that back-painfully well; after shoveling the snow from our driveway yesterday, the car still got stuck, and later on we stacked a cord of firewood. But guess what I felt like eating in spite of all the ice and snow? Hint: check the title of this post. I wanted summery fish cakes; classic ones made with mashed potatoes. Crab cakes tend to be more popular in general, but fish cakes, when done correctly, are just as tasty and rewarding. They’re also cheaper to make! Now I’ve got everyone’s attention.
Serve these with with aioli, a squeeze of lemon and a cold beer. 
ps: You’ll probably be left with some mashed potatoes, keep them for next day’s lunch.
PrintSpicy Haddock Fish Cakes
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
These spicy haddock fish cakes are a summery treat, combining flaky haddock with mashed potatoes and a kick of hot sauce for a deliciously crispy finish.
Ingredients
- 500 g haddock (3-4 fillets)
- 4 medium potatoes
- 1/4 cup white wine
- 1 bunch green onions, finely chopped
- 1 small bunch parsley, finely chopped
- Juice of 1/2 lemon
- A dash of hot sauce
- Salt and black pepper to taste
- Olive oil for baking
Instructions
- Preheat your oven to 350°F (175°C).
- Peel and boil the potatoes in salted water until tender, about 15-20 minutes. Drain and mash them, then set aside.
- Place the haddock fillets in an oven-safe dish. Add the white wine, a dash of olive oil, and a pinch of salt. Cover with foil and bake for about 20 minutes, or until the fish is cooked through and flakes easily with a fork.
- Remove the fish from the oven and let it cool slightly. Flake the fish into small pieces, discarding any skin and bones.
- In a large bowl, combine the mashed potatoes, flaked haddock, green onions, parsley, lemon juice, hot sauce, salt, and pepper. Mix until well combined.
- Shape the mixture into patties, about 1/2 inch thick.
- Heat a non-stick skillet over medium heat and add a little olive oil. Fry the fish cakes in batches for about 3-4 minutes on each side, or until golden brown and crispy.
- Serve the fish cakes with aioli, a squeeze of lemon, and a cold beer.
Notes
Serve these fish cakes with aioli and a squeeze of lemon for extra flavor. They pair well with a cold beer. If you have leftover mashed potatoes, save them for lunch the next day. These fish cakes are a cost-effective alternative to crab cakes.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2
- Sodium: 400
- Fat: 15
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
- Cholesterol: 60
disastrous! possibly because I used the wrong type of potatoes. Or because they weren’t coated in breadcrumbs. Or again, because I had no idea whether they were meant to be deep fried or just sauteè (I had ½ cm of oil in my non-stick pan).
I’m not trying this again.
Love this kind of food! I can just imagine the combination of fish cakes and tartar sauce! Nice!