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Peg Polka-Dot’s Smoky Fishcakes

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600g Potatoes
300g Smoked haddock fillets
2 Spring onions
1 tbsp Tartar sauce or mayonnaise
100g Sweetcorn
2-3 tbsp Plain flour
2 Eggs
100g Breadcrumbs

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Peg Polka-Dot’s Smoky Fishcakes

  • Serves 4
  • Easy


A sure hit in my house and named after one of the characters in Julia Donaldson’s “The Troll”.

This recipe is enough to make 4 large & 4 small fishcakes (which feeds our family of 4). But if you have time to make double the recipe, you can freeze the cooked fishcakes and reheat them in oven from frozen (they take about half an hour)  which makes a super quick freezer feast for the family.

The best way to make these is to invest in a potato ricer (a great tool for making lump-free mashed potato). However, you can alternatively just mash the potatoes in the pan before adding to the rest of the ingredients.

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Peel and boil the potatoes until tender. Meanwhile, poach the fish for 5 minutes until cooked through. Finely slice 2 spring onions.


In a bowl flake the fish fillets and add the sweetcorn, spring onions, tartar sauce (or mayonnaise). Push the boiled potatoes through a potato ricer into the bowl. Mix well and form into patties. Refrigerate for half an hour (this step can be omitted but I find the patties are easier to cover in breadcrumbs if they are well-chilled).


Coat the patties individually in a coating of flour followed by egg and then breadcrumbs.


Shallow fry the patties in batches in a frying pan over a medium heat for around 5 minutes on each side (of until golden brown). If you make more than required you can at this stage, let the spare fishcakes cool before freezing.


Serve with lemon wedges and vegetables of your choice.

Alison Lyles

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