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    Haddock Fishcakes with a Creamy Sauce

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    Haddock Fishcakes with a Creamy Sauce

    Comfort food for cold winter nights, using smoked haddock for great flavour, and prepared frozen mash for ease and convenience.

    Serves: 4 as a light meal


    • 450g traditionally smoked haddock fillet (undyed), skinless
    • 250ml milk
    • 225g frozen Waitrose Creamy Mashed Potato (about 10 individual portions from the 600g pack)
    • 25g plain flour
    • 25g butter
    • 1 tbsp olive oil
    • 200ml tub crème fraîche
    • 2 tbsp white wine, fish stock or water


    1. Place the haddock in a deep frying pan with the milk. Bring to the boil over a medium heat, then set aside for 5 minutes.
    2. Meanwhile, prepare the mashed potato according to the pack instructions, then allow to cool slightly. Remove the fish from the pan using a slotted spoon, reserving the milk.
    3. Place the haddock in a mixing bowl with the potato. Mix together with a fork, leaving the fish in large flakes if possible. Season with black pepper and add a splash of the reserved cooking milk to bind - the mixture should be firm but not crumbly or dry. Divide and shape into 4 rounds with your hands. Lightly dust each fishcake evenly with flour.
    4. Heat the butter and oil in a frying pan over a medium heat. When bubbling, add the fishcakes. Cook for 3 minutes on each side, or until golden. Remove from the pan and keep warm.
    5. Wipe the pan clean using a piece of kitchen paper, then add the crème fraîche, wine and 1 tablespoon of the reserved milk. Return to the heat until just below the boil. Serve the fishcakes with the hot sauce, steamed baby spinach and some lemon wedges.

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    Cook's tips

    Make the fishcakes to the end of Step 3 and place in the fridge until ready to cook. If substituting fresh mashed potato, chill the fishcakes well before frying.


    Average user rating

    4 stars