Waitrose and Partners
Smoked haddock fish cakes with cream cheese sauce

Smoked haddock fish cakes with cream cheese sauce

Martha Collison's homemade fish cakes might take a while, but they are worth the effort. This recipe makes 10, so you can always freeze some to enjoy another day.

5 out of 5 stars(1) Rate this recipe
  • Makes10
  • CourseMain meal
  • Prepare45 mins
  • Cook8 mins
  • Total time53 mins
  • Plus7-8 minutes pan fried, or 20-25 minutes oven baked

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 400g baby new potatoes, halved
  • 1 tbsp olive oil, plus extra for greasing and/or pan frying
  • 1 leek, thinly sliced
  • 260g pack No.1 Smoked Haddock Loins
  • 1 tbsp Dijon mustard
  • 25g pack flat leaf parsley, finely chopped
  • 75g Cheddar cheese, grated
  • 50g soft cheese
  • 3 tbsp plain flour, seasoned
  • 2 British Blacktail Free Range Eggs medium, beaten
  • 100g panko

For the sauce

  • 100g soft cheese
  • 25g Parmigiano Reggiano, grated
  • 25g Cheddar cheese, grated
  • 2 tbsp whole milk


  1. Bring a medium saucepan of salted water to the boil and add the potatoes. Boil for 10-15 minutes, or until tender, then drain and allow to cool slightly before roughly mashing.

  2. Meanwhile, heat 1 tbsp oil in a deep frying pan that has a lid. Add the leeks and cook for 5-6 minutes, until softened, then tip into a mixing bowl. Keeping the heat on medium, add the fish to the pan with about 100ml water. Put the lid on and allow the fish to steam for 8 minutes, or until cooked through and opaque. Allow to cool slightly.

  3. Tip the mashed potato into the mixing bowl with the leeks. Flake in the haddock and add the mustard, parsley, Cheddar and soft cheese. Stir together, then use your hands to shape into 10 patties. Cover and place into the fridge for at least 10 minutes to firm up.

  4. Put the flour, egg and breadcrumbs in 3 separate bowls. Dip each fish cake first into the flour, then coat in egg, then dip into the breadcrumbs, making sure it has an even coating. Place onto a parchment-lined baking tray and repeat with the remaining patties.

  5. To pan fry, heat 1-2 tbsp of oil in a large frying pan and cook the fish cakes for 3-4 minutes on each side, until golden all over and piping hot throughout. To oven bake, preheat the oven to 220ºC, gas mark 7, then bake the fish cakes on the lined baking tray for 20-25 minutes, until piping hot.

  6. Make the creamy sauce by combining all the sauce ingredients in a small saucepan and stirring over a low heat until completely melted. Serve the fish cakes with the sauce and a crisp green salad.

Cook’s tip

These fish cakes freeze really well. Coat in the breadcrumbs, then freeze for up to 6 months. Oven bake from frozen, until thoroughly defrosted and cooked throughout.


Typical values per item when made using specific products in recipe


891kJ/ 213kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars1 rating