Fish Cakes

Preparation info
  • Makes


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Whilst my head frequently feels delicate at breakfast time my palate does not. It is definitely the moment for kipper or bacon – or a fish cake. This recipe calls for smoked haddock. Crabmeat or salmon would be just as good. White fish, like cod, makes a more delicately flavoured fish cake if that suits you better.


  • 8 oz (225 g) smoked haddock
  • 12 oz (350


  1. Poach the haddock in a minimum of water for about 3-4 minutes. Drain, and separate the fish into flakes.
  2. Peel the potatoes, cut them into even-sized pieces, boil in salted water, then drain and mash.
  3. Season the mashed potato with salt and pepper. While it is still hot beat in the butter, anchovy essence and flaked fish.