Smoked Haddock Fish Cakes (Oven Baked)

Oven-baked Indian spiced smoked haddock fish cakes are highly flavoured and aromatic without being fiery hot. Served with homemade tomato relish and a simple salad, these oven-baked breaded fish cakes make an excellent supper option.

For a speedy fish supper try my smoked salmon penne alla vodka. It’s ready in 30 minutes.

It would be an understatement to say that my family adore these gently spiced smoked haddock fish cakes. I’ve been perfecting the recipe 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?”

To ensure these breaded fish cakes crisp up evenly in the oven I toss panko breadcrumbs in a little oil before coating the fish cakes in them. This guarantees that a small amount of oil covers the entire fish cake which serves to keep them healthy and helps them to bake evenly.

I went with round balls for these fish cakes with haddock. Perhaps not the traditional shape expected, but they are easy to form and look impressive served this way.

Why this recipe is worth making

To say that these smoked haddock fish cakes are exceedingly delicious doesn’t even cover it. My in-laws told me that these were the best fish cakes they have ever had. Here are a few reasons to make them:

• These fish cakes with haddock pack in plenty of flavour and are visually striking.
• They are full of aromatic spice flavours but the amount of chilli heat can be moderated to suit your tastes.
• They are a great way to get kids into eating more fish since there are so many other flavours and ingredients to help distract them.
• Plus there’s a hidden vegetable (leek) mixed into them.
• They are coated with panko breadcrumbs for a wonderfully crispy exterior.
• Only a small amount of oil is necessary to create a crisp coating.
• And they are oven-baked, not fried, so these fish cakes are healthy.
• They are also a great meal to make in advance or freeze for later, so consider making a double batch.

All-in-all, these breaded fish cakes with haddock are a great way to incorporate a little smoked fish into a delicious and healthy dinner and they make a change from kedgeree and Cullen Skink – two of the most common recipes featuring this white-fleshed fish.

Ingredients notes

At first glance, these smoked haddock fish cakes 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 closer look at a few of the ingredients.

Smoked Haddock – this is haddock that has been cured by smoking. It’s sometimes soaked in brine before the smoking process begins. Left to its own devices, smoked haddock has an unappetising off-white appearance, so it’s common practice to find this fish dyed yellow (just like the variety I’ve used here). It’s fine to use the un-dyed 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 fish cakes.

Potatoes – the basis of most fish cakes, smooth mashed potatoes create the base that holds the fish cake together. I like to use Maris Piper potatoes since they have flesh that is creamy and white. They yield a smooth, fluffy mash.

Ground spices – I’ve kept to 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 fish cakes, 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 fish cake 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).

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 breaded fish cakes an inviting appearance. I used store-bought but it is possible to make your own. Do not use fresh breadcrumbs.

Step by step instructions

I’m not going to sugar-coat this for you. These lovely aromatically spiced smoked haddock fish cakes do take around 60-90 minutes to make. I cannot claim that they are weeknight-friendly for busy households. If you are in need of a speedier indian-inspired meal try my chicken and lentil curry.

Are you ready for the details? There are several stages to this recipe:

1. Cook the fish.
2. Prepare the potatoes.
3. Cook the leeks & mix with the potatoes & fish.
4. Shape and bake the fish cakes.
5. Make the relish.

Stage 1: Cook the fish

1. 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.
2. Remove from the cooking liquid (reserve) and flake the fish into small pieces using a fork.

Stage 2: Prepare the potato

3. Put a large pan of salted water onto the hob and bring to a boil. Peel and chop the potatoes roughly, add to the pan, cover and gently simmer for approximately 20 minutes until fork tender.
4. Drain the water and mash the potatoes until smooth, adding in 1 tablespoon of butter and enough of the reserved cooking liquid from the fish to form a medium soft mash.

Stage 3: Prepare the filling

5. Put 1 tablespoon of butter into a pan and melt. Slice the leeks, add to the pan and cook gently for around 10 minutes until the leeks have softened and taken on a little colour.
6. Next, add the ground spices. Stir and cook for 1 more minute then remove the pan from the heat.
7. Spoon the mashed potato into the pan and mix in.
8. Scatter in the cooked fish and the chopped coriander. Stir until well distributed.
9. Season with salt and ground black pepper to suit personal preferences then (if time allows) let the potato mixture cool for 30 minutes – it will firm up as it does, making it easier to roll into balls.

Stage 4: Shaping and covering the fish cakes

10. Break an egg into a bowl and beat with a fork. Tip the panko breadcrumbs into another bowl, scatter in the Kashmiri chilli powder and mix briefly. Use your fingers to gently rub 1 tablespoon of oil into the breadcrumbs (be gentle, don’t crush the breadcrumbs).
11. Next, divide the fish cake 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. Reshape each fish cake until it resembles a ball again.
12. Lay the fish cakes onto a baking sheet lined with parchment and bake for 25 minutes until golden.

Stage 5: Make the tomato relish

13. Finely dice the shallot and fry in a little oil until soft then add minced ginger and garlic followed by the ground cumin, ground coriander, chilli powder and salt. Cook for 1 minute.
14. Finely dice the tomatoes, add to the pan and cook for 10 – 15 minutes, stirring often, until the tomatoes break down and a thick sauce is formed.
15. When ready to serve, add a squeeze of lemon (to taste) and stir the fresh coriander through.

Expert tips

• Save a few minutes by using minced garlic and minced ginger from jars.
• Ensure that the fish has been properly filleted to ensure no stray bones remain.
• The texture of all potatoes will vary. Some will be drier than others, so it’s not possible to specify exactly how much liquid to add to the potato mixture. It’s best to add a little at a time to ensure you reach the ideal consistency. If too much liquid is added, the fish cake mixture will be difficult to shape and will fall apart as it bakes.
• If you accidentally add too much liquid to the mash try adding a tablespoon of flour to help it thicken up again.
• You can make flatter patties if desired, but I find these more fiddly to shape and coat with breadcrumbs.
• Make them gluten-free: replace the panko breadcrumbs with a suitable gluten-free alternative. Perhaps try breadcrumbs made from brown rice?
• Feeling lazy? Bake the potatoes in the oven then scoop out the soft flesh ands use it to make the mash. You can use the potato skins to make poppudom-style loaded potato skins.

Serving suggestions

These fish cakes with haddock 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 fish cakes 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 breaded fish cake adorned with a spoonful of tomato relish should send your guests straight to culinary heaven.

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Have you made these Indian spiced smoked haddock fish cakes? I hope you enjoyed them. Please consider leaving a rating or comment below as I love to hear how you got along with my recipes.