I’ve fancied trying to make my own fishcakes for a while, so when my Mum gave me a pack of smoked haddock that needed to be used up I thought it’d be the perfect strong-flavoured fish to make fishcakes with. You could make these fishcakes with any type of fish you fancy though. In fact, I’ll bet salmon fishcakes would be delicious!
Although most fishcakes tend to be shaped like patties I made mine more like a croquette, not for any particular reason as such, I just thought that it’d be easier to roll around in the frying pan in order to get the right golden brown colour and crispiness to the crumb coating.
Although I made four fishcakes, thinking that we would have two each with salad, they were actually really filling and we couldn’t finish 2 fishcakes ourselves. Therefore, with hindsight I might have made 6 smaller fishcakes and served two each, but you can make however many you like really. I also made a chunky homemade tartare sauce to go with the smoked haddock fishcakes which worked really well as a rudimentary salad accompaniment.
These smoked haddock fishcakes are crispy croquettes which are filled with soft, smooth, buttery mashed potato that’s generously dotted with delicate flakes of smoked haddock. They’re perfectly complemented by the tart, but creamy, chunky tartare sauce and work really well as a light meal when served alongside a fresh garden salad.
Ingredients for the smoked haddock fishcakes:
300g smoked haddock
400g potatoes (peeled and cut into small chunks)
1 tbsp dried parsley
3 tbsps ground polenta
2 tbsps vegetable oil
1/2 tsp salt
1/2 tsp ground white pepper
To make the chunky tartare sauce:
150g good quality mayonnaise
2 tbsps small capers
1 tsp lemon juice
80g gherkins (chopped)
Boil the potatoes until soft. While they are boiling make the tartare sauce by combining all of the tartare sauce ingredients together in a bowl and mixing together. Set to one side.
Once the potatoes are soft, drain them and add the pepper and parsley and mash until smooth. Taste and add salt to suit your own taste.
Place the smoked haddock in a bowl, cover with clingfilm, pierce the clingfilm and microwave the fish for 3-4 mins until cooked.
Put the polenta on a plate, separate the mash into 4 portions and do the same with the haddock.
Make the smoked haddock croquettes by gently combining a quarter of the haddock into one of the portions of mash and forming it into either a flat round pattie or a thick cylinder before rolling it in polenta and sitting to one side.
Repeat until you have made 4-6 croquettes.
Fry the croquettes in a frying pan with the vegetable oil until they are golden brown and crispy and serve with salad and the chunky tartare sauce.