Haddock Fish Cakes

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Fish cakes have one real advantage in that they can be prepared in advance ready for cooking. When well made they provide a very tasty meal that can be quickly set on the table.


  • 450 g/1 lb cooked haddock fillet
  • 450 g/1


Flake the fish taking care to discard all skin and bones. Place the flesh in a mixing basin with the mashed potato. Add a good seasoning of salt and pepper, the parsley and a squeeze of lemon juice. Separate the egg and add the yolk to the mixture. Blend the ingredients with a fork and then turn out on to a clean pastry board. With floured hands, shape the mixture into a thick roll. Set aside i