• 400 g potatoes, peeled and diced
  • 15 g unsalted butter
  • Grated zest of quarter lemon
  • A handful of chopped fresh parsley
  • 200 g haddock fillet, bones removed
  • 300 ml whole milk
  • Flour, for dusting
  • 0.5 tbsp olive oil
  • Cooked peas, to serve


  1. 1

    Place the potatoes in a pan of water and bring to the boil. Cook for 10 mins until tender. Drain, mash and mix with the butter, lemon zest and parsley.

  2. 2

    Meanwhile, place the fish and milk in a shallow frying pan. Cover and simmer for 6-8 mins until beginning to flake. Remove, drain and flake into pieces.

  3. 3

    Stir the fish through the mashed potato and pat into 8 flattened balls. Dust with flour and set aside.

  4. 4

    Heat the olive oil in a frying pan and cook the fishcakes for 5 mins each side, until golden. Serve with freshly cooked peas.

Nutritional Details

Each serving provides
  • Energy 1348kj 322kcal 16%
  • Fat 10.0g 14%
  • Saturates 4.5g 23%
  • Sugars 5.2g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 406kj/97kcal

Each serving provides

29.0g carbohydrate 8.3g fibre 24.9g protein

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