Best Salmon Smoked Haddock Fish Cakes Recipes

SMOKED HADDOCK FISH CAKES (FINNAN HADDIE AND POTATO CAKES)

Steps:

• Place the smoked haddock in a shallow pot and pour in enough milk to cover the fish.
• Remove the fish and bring the milk to a boil.
• Add the haddock again, reduce the heat and simmer for 4 minutes.
• Remove the cooked haddock from the milk and set aside to cool. Next, remove the skin and flake the fish. Use the milk for a seafood chowder or Cullen Skink (you can freeze it to use later, too).
• Put the mashed potatoes, flaked fish, 1 egg, salt, pepper and parsley into a bowl and mix together gently until well combined.
• Form the potato and fish mixture into patties. You can make them smaller, as appetizers, or larger for a main dish serving.
• Place on a cookie sheet and place in the fridge for about 15 minutes.
• Beat the other egg and place in a tray or plate for dipping. In another tray or plate, place breadcrumbs. I like these trays. Dip each smoked haddock and potato cake in egg and coat evenly. Next, dip in the breadcrumbs and place on a tray or cookie sheet.
• Put some oil in a nonstick or stainless steel frying pan and heat on medium high. Start adding a few smoked haddock fish cakes at a time. Fry until nicely golden brown before turning.
• When cooked, remove from pan and place on paper towel-lined plate. Serve hot and enjoy!

SALMON AND COD FISH CAKES

Steps:

• Mayonnaise Relish.
• Combine all the ingredients together in a bowl and refrigerate until ready to use.
• Fish Cakes.
• In a large bowl combine all the ingredients down to the panko flakes, add a few tablespoons of panko flakes to the mix to bind ingredients together.
• Shape into patties, you will get about 6 large or 8 medium patties from this.
• Pour more panko flakes onto a plate, coat the outside of each pattie with panko flakes.
• Heat a little oil in a pan, add patties and cook both sides, until browned and crisp on the outside.
• Serve on buns or over salad as I did and top with relish.