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Smoked Haddock, Cheddar and Leek Fishcake

A deliciously Smokey and cheesy fishcake great for a variety of menu styles

  • Skill: 1 Eggs
  • Recipe Type: Sub Recipe
  • Preparation Time: 1 hour 35 minutes
  • Service Time: 10 minutes
  • Perfect For: Banqueting, Bar Food, Main Courses, Starters


This recipe makes x 90 portion(s).

Ingredients List Quantity Cost
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Required Sub Recipes

Equipment Needed

Sauce pan
Mixing bowl
Potato ricer
Deep roasting tray
Measuring jug
tin foil
Plastic spatula

3 X mixing bowls
2X plastic trays


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Sub-recipe Allergens

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  • Leeks – Remove the top and bottom, dice 1mm, wash in the colander
  • Spring onion – Remove the tops and bottoms and the outer skin, slice 1mm thick
  • Chives – Slice 1mm thick
  • Potatoes – Peel and quarter, place in the sauce pan cover with water 5cm above the potato line


  1. Place the smoked haddock in to the roasting tray cover with milk, top tightly with tin foil and place in the oven on 150°until cooked and easy to flake, pass the milk through the sieve into the measuring jug and allow the haddock to cool
  2. Place the oil in the sauté pan and heat up on a medium flame, cook until the leeks have softened, take off the heat and leave to one side
  3. Boil the potatoes in the sauce pan on a medium flame, once you can push a knife through the potatoes with little resistance pass the water off and allow the potatoes to rest for a few minutes in the colander
  4. Pass the potatoes through the potato ricer add in the butter, mustard, cheddar, a little of the haddock milk (you want the mix to remain fairly firm so not to much liquid), chives, spring onions, leeks and the haddock removing any skin or bones first
  5. Mix gently with the plastic spatula (try to keep some of the fish flakes in chunks) but at the same time evenly distributing all the ingredients
  6. Allow the mix to cool until workable with your hands
  7. Weigh the mixture out into 90 gram balls and shape them into cakes (circular with a flat top and bottom)
  8. Place in the fridge to set for at least 1 hour


  • 3 bowls 1) flour 2) egg and milk mixed 3) bread crumbs
  • A couple at a time place the fishcakes in the flour and roll them around to cover completely
  • Remove and dust off any excess flour, place them into the egg and milk mixture
  • Again roll them around to cover completely, lift them out and drip off any excess liquid
  • Place them into the bread crumbs and roll them round until completely covered
  • If necessary roll them in the liquid and bread crumbs a second time (this will depend on the bread crumbs you are using)
  • Once all fishcakes have a good coating place on the tray, cling film the tray and place in the fridge until required


Nutritional Information

Nutritional data per portion, view full nutrition table

Calories (kcal) Protein Total Fats Of which Saturated Fats Carbohydrates Of which Sugars Fibre Salt
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