Name: Mini Smoked Haddock Fishcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings
Ingredients: 14 oz smoked haddock fillets (undyed if possible, skinless); 10 oz floury potatoes (like Maris Piper or Russet); 1 tbsp butter; 2 tbsp fresh parsley, finely chopped; 1 tbsp chives, finely chopped; 1 tsp Dijon mustard; Zest of 1 lemon; 1 egg, lightly beaten; ½ cup breadcrumbs (panko preferred for crispness); 2 tbsp plain flour (for dusting); 3 tbsp neutral oil (like sunflower or vegetable) for frying; Salt & black pepper, to taste; 4 tbsp mayonnaise; 1 tbsp Greek yogurt (optional, for tang); 1 tbsp lemon juice; 1 tbsp fresh parsley, finely chopped; Salt & pepper, to taste

DifficultyBeginner

CategoryBites/Snacks, Fish

These Mini Smoked Haddock Fishcakes are little bites of comfort with a touch of elegance. Flaked smoked haddock is mixed with creamy mashed potatoes, fresh herbs, and a hint of lemon, then pan-fried until golden and crisp. Serve them warm with a zesty lemon-herb dip or aioli for an irresistible party platter.

Yields20 Servings

Prep Time20 minsCook Time25 minsTotal Time45 mins

~20 mini fishcakes

For the Fishcakes

14 oz smoked haddock fillets (undyed if possible, skinless)

10 oz floury potatoes (like Maris Piper or Russet)

1 tbsp butter

2 tbsp fresh parsley, finely chopped

1 tbsp chives, finely chopped

1 tsp Dijon mustard

Zest of 1 lemon

1 egg, lightly beaten

½ cup breadcrumbs (panko preferred for crispness)

2 tbsp plain flour (for dusting)

3 tbsp neutral oil (like sunflower or vegetable) for frying

Salt & black pepper, to taste

For the Lemon-Herb Dip (optional)

4 tbsp mayonnaise

1 tbsp Greek yogurt (optional, for tang)

1 tbsp lemon juice

1 tbsp fresh parsley, finely chopped

Salt & pepper, to taste

Cook the potatoes

Peel and chop the potatoes into chunks.
Boil in salted water until tender, about 12–15 minutes.
Drain, then mash with butter until smooth. Set aside to cool slightly.

Cook the haddock

Place smoked haddock fillets in a shallow pan. Cover with water or milk.
Simmer gently for 5–6 minutes until the fish is opaque and flakes easily.
Remove, drain, and flake into bite-sized pieces. Discard any skin or bones.

Mix the fishcake base

In a large bowl, combine mashed potatoes, flaked haddock, parsley, chives, mustard, and lemon zest.
Season generously with salt and black pepper.
Mix until well combined but still slightly chunky (don’t over-mash).

Shape the fishcakes

With lightly floured hands, roll the mixture into small balls (about 1 heaping tablespoon each).
Flatten slightly into mini patties. You should have around 20.

Coat the fishcakes

Dust each patty lightly in flour.
Dip in beaten egg.
Roll in breadcrumbs until fully coated.
(For extra crispness, double-dip by repeating egg + breadcrumb step.)

Cook the fishcakes

Heat oil in a non-stick frying pan over medium heat.
Fry fishcakes in batches for 2–3 minutes per side until golden brown and crisp.
Drain on paper towels.

Make the dip (optional)

Mix mayonnaise, yogurt, lemon juice, parsley, salt, and pepper in a small bowl.
Chill until ready to serve.

Serving Suggestions

Serve warm, arranged on a platter with toothpicks for easy snacking.
Pair with the lemon-herb dip or a garlic aioli.
Garnish with lemon wedges and extra parsley for a bright touch.

Chef’s Notes & Variations

Make-ahead: Shape and coat the fishcakes ahead of time, refrigerate (up to 24 hours), then fry before serving.
Healthier option: Bake at 200°C / 400°F for 15–20 minutes, flipping halfway through.
Twist it: Add a pinch of cayenne or smoked paprika for a spicier bite.
Wine pairing: A crisp Sauvignon Blanc or sparkling wine balances the smoky richness.

Ingredients