Smoky Fish Cakes With Tomato Salsa

Smoky fish cakes with tomato salsa

Serves 4 as a main course or 8 as a starter


  • 600g smoked haddock fillet
  • 300g/10oz cooked potato mashed...
  • ...with butter but no milk (a floury variety such as Maris Piper)
  • 2 spring onions finely sliced
  • juice of 1 lemon
  • sea salt & freshly ground black pepper
  • seasoned flour for coating
  • butter and oil for frying
  • For the Salsa:
  • 6 ripe medium tomatoes diced
  • 2 shallots finely chopped
  • 1 garlic clove crushed
  • 2 red chillies finely sliced (with seeds if you like a bit of a kick)
  • 4tbs extra virgin olive oil
  • juice of 1 lime
  • 4tbs roughly chopped coriander leaves


  1. Pour boiling water into a frying pan, add the haddock fillets, cover and leave with the heat off for around 10 minutes or until cooked then drain and dry on kitchen towel.
  2. Repeat the process with the whiting using freshly boiled water and leave for just 5 minutes.
  3. Meanwhile make the salsa by mixing all the ingredients together and set aside so the flavours can combine.
  4. Flake the fish and mix with the mashed potatoes, spring onions, lemon juice and black pepper plus a small amount of salt to taste.
  5. Divide the mixture into eight and shape into fishcakes then dip each one into seasoned flour.
  6. Melt equal amounts of butter and olive oil in a frying pan and fry on a medium heat for 3-4 minutes each side or until golden then drain on kitchen paper and serve with the salsa.
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