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.
This recipe was first published in July 2020 and updated with additional information and images in October 2021.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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
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 need a speedier fish-based supper try my penne alla vodka with smoked salmon. It’s ready in 30 minutes.)
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 fish cakes.
- 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 a boil. Peel and chop the potatoes roughly, add to the pan, cover and gently simmer for approximately 20 minutes until fork tender.
- 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
- 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.
- 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 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
- 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).
- 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.
- Lay the fish cakes onto a baking sheet lined with parchment and bake for 25 minutes until golden.
Stage 5: Make the tomato relish
- 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.
- 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.
- 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?
Frequently asked questions
I selected smoked haddock in this fish cake recipe in part for its strong flavour profile but also because of the colour. What a perfect marriage when mixed with the colourful spices. However, undyed smoked fish would work well too.
My teenage children do enjoy the occasional piece of salmon so I’ve also made these delicious and delicately spicy fishcakes using poached salmon too.
They can also be made with any flaky white-fleshed 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.
These smoked haddock fish cakes can be made in advance and baked later. Follow the recipe up to step 11 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 breaded fish cakes 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.
Since the fish is cooked prior to adding into the potato mix, it is only possible to safely bake the fully assembled fish cakes once.
If the fish cakes have been baked once, reheating is not advisable.
Therefore, if you want to make them in advance, fully assemble them and store in the fridge for up to 48 hours. When required proceed to the baking stage.
These fish cakes with haddock can also be safely frozen once they are fully assembled but before they have been baked. Place them on a freezer-proof tray to open-freeze (unwrapped). Once fully frozen, transfer to a bag, label and keep in the freezer for up to 3 months. Allow them to defrost fully before proceeding to bake.
The tomato relish can be reheated safely. It keeps well for up to 1 week and it can also be frozen.
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.
More Main Course Options Featuring Potato
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.
Did you know that you can sign up to receive LittleSugarSnaps newsletters to hear when new recipes are published? You’ll get a free welcome e-book with my top baking tips and 5 favourite cake recipes. Or stay in touch on Facebook, Instagram or Pinterest.
Indian Spiced Smoked Haddock Fish Cakes with Tomato Relish
Ingredients
For the Fishcakes
- 250 g (10 ½ oz) Smoked haddock
- 80 ml (⅓ cup) Milk
- 900 g (32 oz) Baking potatoes Such as Maris Piper
- 2 tablespoon Butter
- 1 Leek about 200g (7 oz)
- 1 Green chilli medium heat
- 1-2 Garlic cloves
- 1 ½ teaspoon Minced ginger About 15g (½ oz) piece before being minced
- ½ teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ½ teaspoon Garam masala
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Salt
- ⅛ teaspoon Ground black pepper
- 15 g (½ oz) Fresh coriander leaves
- 150 g (5 ¼ oz) Panko breadcrumbs
- 1 tablespoon Flavourless oil e.g. groundnut or sunflower
- ¼ teaspoon Kashmiri chilli powder or other mild chilli powder
For the Tomato Relish
- 1 tablespoon Flavourless oil such as groundnut or sunflower
- 1 Shallot
- 1 Garlic clove
- 1 ½ teaspoon Minced ginger About 15g (½ oz) piece before being minced
- ½ teaspoon Ground cumin
- ½ teaspoon Ground coriander
- ¼ teaspoon Kashmiri chilli powder or other mild chilli powder
- ¼ teaspoon Salt
- ⅛ teaspoon Ground black pepper
- 3-4 Ripe tomatoes
- 15 g (½ oz) Fresh coriander leaves
- 1-2 teaspoon 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 (add a little of the liquid at a time until the desired texture is reached). 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 coriander 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 ¼ teaspoon salt and ⅛ teaspoon 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 shape
Stage 4 Shaping and Covering the Fish Cakes
- 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 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
- If necessary, gently reshape each fish cake until it resembles a ball again
- Lay the fish cakes 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 fish cakes per person
Notes
- 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 by drier then 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 consitency. If too much liquid is added, the fishcake 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 breadcrumb
- Try making them with alternative flaky fish. Salmon, cod or pollock all work well (remember that unsmoked fish is less salty than its smoked counterpart, so adjust the seasoning as necessary to account for this).
- Make them gluten-free: replace the panko breadcrumbs with a suitable gluten-free alternative. Perhaps try breadcrumbs made from brown rice
Tamara Andersen
My mouth is watering reading this post and looking at the photos. I love fish cakes! The Indian flavors profile is so appealing, and the tomato relish makes this such a lovely weekend meal. When this pandemic is behind us, I’d love to make them for a dinner party!
Jane Saunders
It felt like a marathon taking all those step by step images, so I’m hoping readers find them very useful. These are certainly regularly requested by my family and as you say, would be great at a dinner party when we are able….