These Indian spiced smoked haddock fishcakes are highly flavoured and aromatic without being fiery hot. Served with the homemade tomato relish and a simple salad, they make an excellent supper option.
It would be an understatement to say that my family adore these Indian spiced smoked haddock fishcakes. I’ve been making them all year and there’s quite a buzz of excitement on the days I make them when my kids ask the inevitable daily question “what’s for dinner?”
These smoked haddock fishcakes pack in ample flavour and are visually striking. They are a great way to get kids into eating more fish since there are so many other flavours and ingredients to distract them from the fact that they are eating fish.
I went with round balls for my fishcakes. Perhaps not the traditional shape expected, but they are easy to form and look impressive served this way.
To ensure these smoked haddock fishcakes crisp up evenly in the oven I toss panko breadcrumbs in a little oil before coating the fishcakes in them.
This guarantees that a small amount of oil covers the entire fishcake, helping them to bake evenly. This is so much easier than trying to spray oil over the fishcakes, trying to move the fishcake around in a frying pan or trying to turn them during oven cooking.
What You Will Need
At first glance, these smoked haddock fishcakes and the side of tomato relish rack up quite a shopping list. Please don’t be intimidated by the list.
Many of the ingredients are everyday ground spices, which can be in the pan in mere seconds. Let’s take a look at what’s included.
Potatoes – the basis of most fishcakes, smooth mashed potatoes create the base that holds the fishcake together. I like to use Maris Piper potatoes since they have a creamy white flesh that yields a smooth, fluffy mash
Smoked Haddock – left to its own devises, smoked haddock has an off-white appearance, so it’s common practice to find this fish dyed bright yellow. Just like the variety I’ve used here. It’s fine to use the undyed version instead. Smoked haddock has a strong taste and has a definite saltiness to it compared to other fish. Keep this in mind when seasoning the fishcakes
Leeks – for a subtle hint of onion flavour and a dreamy bite of texture
Butter – essential to keep the potato from becoming too dry
Ground spices – I’ve kept to a blend of spices that are easy to get hold of and can be used time and time again in a great many recipes. This blend of cumin, coriander, garam masala and turmeric works wonders on these fishcakes, delivering a tantalizing flavour
Fresh spices – green chilli, ginger and garlic (technically a vegetable) partner with those ground spices to complete the enthralling, heady mix of punched-up fishcake flavour
Kashmiri chilli powder – this is my go to option whenever I’m after a mild hint of chilli. Vibrant red, this chilli adds a fantastic depth of colour and flavour to dishes without turning them fiery hot. It gets used twice in this recipe, so it’s worth picking up a jar (or grinding your own if you can only get whole Kashmiri chillis)
Beaten egg – used to coat the shaped fishcakes before they are rolled in the panko breadcrumbs
Panko breadcrumbs – for a deliciously crispy crumb, it has to be these breadcrumbs. They are easily obtainable from the supermarket and stand up well to the additions of oil and chilli powder to help give these fishcake balls an inviting appearance. I used store-bought but it is possible to make your own. Do not use fresh breadcrumbs
Fresh Coriander – for a burst of herbaceous freshness in both the fishcakes and the tomato relish
Ripe tomatoes – though canned tomatoes could be used to make the accompanying relish, ripe and fruity fresh tomatoes are far better
Shallot – included to add a little extra edge to the relish
Lemon juice – just a squeeze really livens up the spiced tomatoes
Step-by-step Instructions
I’m not going to sugar-coat this for you. These lovely indian spiced fishcakes do take around 60-90 minutes to make. I cannot claim that they are weeknight-friendly for busy households.
However, to say that they are exceedingly delicious, doesn’t even cover it. My in-laws told me that they were the best fishcakes they have ever had.
They are a labour of love but worth every second.
The good news is that these Indian spiced smoked haddock fishcakes can be made in advance and they are freezable. Consider making double and freezing for another day.
Are you ready for the details? There are several stages to this recipe:
- Cook the fish
- Prepare the potatoes
- Cook the leeks & mix with the potatoes & fish
- Shape and bake the fishcakes
- Make the relish
Stage 1: Cook the Fish
- Lay the fish in a pan and pour over the milk
- Grind a little black pepper over the fish, then cover with a lid and cook gently for around 6-8 minutes until the fish is cooked through
- Remove from the cooking liquid (reserve) and flake the fish into small pieces using a fork
Stage 2: Prepare the Potato
- Put a large pan of salted water onto the hob and bring to the boil
- Meanwhile, peel and chop the potatoes roughly into smallish chunks
- Add to the pan, cover and gently simmer for approximately 20 minutes until fork tender
- Drain the water and use either a potato ricer or a potato masher to mash the potatoes until smooth
- Add 1 tablespoon of butter and enough of the reserved cooking liquid from the fish to form a medium soft mash
Stage 3: Prepare the Leeks
- Put 1 tablespoon of butter into a pan and melt
- Chop the leeks (slice into rounds and then chop each round in half) and add to the pan
- Cook gently for around 10 minutes until the leeks have softened and taken on a little colour
- Meanwhile, de-seed the chilli and chop finely. Peel and mince the garlic & ginger and roughly chop the fresh coriander leaves
- Add the chilli, ginger and garlic to the pan. Stir and cook for 1 minute
- Next, add the ground spices. Stir and cook for 1 more minute then remove the pan from the heat
- Spoon the mashed potato into the pan and mix in
- Scatter in the cooked fish and the chopped coriander. Stir until well distributed
- Season with salt and ground black pepper to suit personal preferences
- If times allows, let the potato mixture to cool for 30 minutes – it will firm up as it cools, making it easier to roll into balls
Stage 4: Shaping and Covering the Fishcakes
- Preheat the oven to 200C/ 400F/ GM 6
- Break an egg into a bowl and beat with a fork
- Tip the panko breadcrumbs into another bowl, then scatter in the Kashmiri chilli powder – mix briefly
- Pour 1 tablespoon of oil into the breadcrumbs. Use your fingers to gently rub the oil into the breadcrumbs. Do not exert force – The aim is to coat the breadcrumbs in oil and chilli powder, but not break down the breadcrumbs
- Next, divide the fishcake mixture into 12 equal-sized portions and roll into balls
- Dip each ball first in the beaten egg then roll it in the breadcrumbs until coated
- If necessary, gently reshape each fishcake until is resembles a ball again
- Lay the fishcakes onto a baking sheet lined with parchment and bake for 25 minutes until golden ( whilst they are cooking make the relish)
Stage 5: Make the Tomato relish
- Finely dice the shallot and fry in a little oil until soft
- Meanwhile, mince the ginger and garlic
- When the shallot is soft, add to the pan and cook for 1 minute
- Next, add the ground cumin, ground coriander, chilli powder and salt. Cook for 1 minute
- Finely dice the tomatoes and add to the pan
- Let cook at a moderate simmer for 10 – 15 minutes, stirring often, until the tomatoes break down and a thick sauce is formed
- When ready to serve, add a squeeze of lemon (to taste) and stir the fresh coriander through
Serving Suggestions
These smoked haddock fishcakes can be served as a main meal alongside a lightly dressed green salad or a hot side dish of green beans, broccoli or wilted greens.
Alternatively, a simple cosy supper is at hand by spooning the relish into the bottom of a warmed bowl and piling the fishcakes on top. Park yourself in front of the TV and call it a night.
Finally, try serving as an appetiser to feed a crowd – a single Indian spiced fishcake adorned with a spoonful of tomato relish should send your guests to straight to culinary heaven.
Can I use Different Fish?
I selected smoked haddock in this recipe in part for its strong flavour profile but also because of the colour. What a marriage when mixed with the colourful spices. However, undyed smoked fish would work well too.
My children are not massively into fish, but they do enjoy the occasional piece of salmon. So I’ve also made these Indian spiced fishcakes using poached salmon.
They can also be made with any flaky white fish. Haddock, cod or pollock are my top choices.
Remember that unsmoked fish is less salty than its smoked counterpart, so adjust the seasoning as necessary to account for this.
Can I make these in advance?
These Indian spiced fishcakes can be made in advance and baked later. Follow the recipe up to stage 4: step 7 and then cool, cover and keep refrigerated until ready to cook.
Cook from chilled for 30-35 minutes at 200C/ 400F/ GM 6 until piping hot.
Please remember that fish does not typically have a long shelf life. For this reason, these fishcakes do need baking and eating within 48 hours of assembling. Otherwise, they should be frozen.
The relish can also be made in advance. Again, store in the fridge and reheat at the point of serving.
Reheating and freezing instructions
Since the fish is cooked prior to adding into the potato mix, it is only possible to safely bake the fully assembled fishcake once.
If the fishcake have been baked once, reheating is not advisable.
To safely freeze these smoked haddock fishcakes before the final bake, make the recipe up to the end of step stage 4: step 7 then allow to cool completely. Place them on a freezer-proof tray to open-freeze (unwrapped) as soon as possible. Once fully frozen, transfer to a bag, label and keep frozen for up to 3 months.
The tomato relish can be reheated safely. It keeps well for up to 1 week and it can also be frozen.
More Main Course Options Featuring Potato:
- Cheese & Vegetable Potato Pie
- Salmon and Potato Salad with Horseradish Dressing
- Cheesy Leek Baked Potatoes – Rarebit Style
- Sheet Pan Chorizo and Prawns with Potatoes
- Vegan Shepherd’s Pie with Lentils
Indian Spiced Smoked Haddock Fishcakes with Tomato Relish
Ingredients
For the Fishcakes
- 250 g (10 1/2 oz) Smoked haddock
- 80 ml (1/3 cup) Milk
- 900 g (32 oz) Baking potatoes Such as Maris Piper
- 2 tbsp Butter
- 1 Leek about 200g (7 oz)
- 1 Green chilli medium heat
- 1-2 Garlic cloves
- 1 1/2 tsp Minced ginger About 15g (1/2 oz) piece before being minced
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/2 tsp Garam masala
- 1/4 tsp Turmeric powder
- 1/4 tsp Salt
- 1/8 tsp Ground black pepper
- 15 g (1/2 oz) Fresh coriander leaves
- 150 g (5 1/4 oz) Panko breadcrumbs
- 1 tbsp Flavourless oil e.g. groundnut or sunflower
- 1/4 tsp Kashmiri chilli powder or other mild chilli powder
For the Tomato Relish
- 1 tbsp Flavourless oil such as groundnut or sunflower
- 1 Shallot
- 1 Garlic clove
- 1 1/2 tsp Minced ginger About 15g (1/2 oz) piece before being minced
- 1/2 tsp Ground cumin
- 1/2 tsp Ground coriander
- 1/4 tsp Kashmiri chilli powder or other mild chilli powder
- 1/4 tsp Salt
- 1/8 tsp Ground black pepper
- 3-4 Ripe tomatoes
- 15 g (1/2 oz) Fresh coriander leaves
- 1-2 tsp Lemon juice
Instructions
Stage 1 Prepare the Fish
- Lay the fish in a pan and pour over the milk
- Grind a little black pepper over the fish, then cover with a lid and cook gently for around 6-8 minutes until the fish is cooked through (add a little more milk if necessary if the pan gets dry)
- Remove from the cooking liquid (reserve) and flake the fish into small pieces using a fork. Set aside
Stage 2 Prepare the Potato
- Put a large pan of salted water onto the hob and bring to the boil
- Meanwhile peel and chop the potatoes roughly into smallish chunks (about 2.5 cm cubes)
- Add to the pan, cover and gentle simmer for approximately 20 minutes until fork tender
- Drain the water and use either a potato ricer or a potato masher to mash the potatoes until smooth
- Add 1 tablespoon of butter and enough of the reserved cooking liquid from the fish to form a medium soft mash. Do not season at this point
Stage 3 Prepare the Leeks
- Put 1 tablespoon of butter into a pan and melt
- Chop the leeks (slice into rounds and then chop each round in half) and add to the pan
- Cook gently for around 10 minutes until the leeks have softened and taken on a little colour
- Meanwhile, de-seed the chilli and chop finely. Peel and mince the garlic & ginger and roughly chop the fresh corainder leaves
- When the leek has softened, add the chilli, ginger and garlic to the pan. Stir and cook for 1 minute
- Next add the ground spices – cumin, coriander, garam masala, and turmeric. Stir and cook for 1 more minute then remove the pan from the heat
- Spoon the mashed potato into the pan and mix in
- Next, scatter in the cooked fish and the chopped coriander. Stir until well distributed
- Season with 1/4 tsp salt and 1/8 tsp ground black pepper. Mix and taste. Add more seasoning to suit personal preferences
- If times allows, let the potato mixture to cool for 30 minutes – it will firm up as it cools, making it easier to roll
Stage 4 Shaping and Covering the Fishcakes
- Preheat the oven to 200C/ 400F/ GM 6
- Break an egg into a bowl and beat with a fork
- Tip the panko breadcrumbs into another bowl, then scatter in the kashmiri chilli powder – mix briefly
- Pour 1 tablespoon of oil into the breadcrumbs. Use your fingers to gently rub the oil into the breadcrumbs. Do not exhert force – The aim is to coat the breadcrumbs in oil and chilli powder, but not break down the breadcrumbs
- Next divide the fishcake mixture into 12 equal sized portions and roll into balls
- Dip each ball first in the beaten egg then roll it in the breadcrumbs until coated
- If necessary, gently reshape each fishcake until is resembles a ball again
- Lay the fishcakes onto a baking sheet lined with parchment and bake for 25 minutes until golden ( whilst they are cooking make the relish)
Stage 5 Make the Tomato relish
- Finely dice the shallot and fry in a little oil until soft
- Meanwhile, mince the ginger and garlic
- When the shallot is soft, add to the pan and cook for 1 minute
- Next, add the ground cumin, ground coriander, chilli powder and salt. Cook for 1 minute
- Finely dice the tomatoes and add to the pan
- Let cook at a moderate simmer for 10 – 15 minutes, stirring often, until the tomatoes break down and a thick sauce is formed
- When ready to serve, add a squeeze of lemon (to taste) and stir the fresh coriander through
Serving
- Either serve the relish in small bowls alongside the fishcakes or spoon into bowls and top with 3 fishcakes per person
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