Haddock and Leek Fishcakes

I was in need of some real comfort food yesterday and after posting some photos as I went along, the comfort food was followed up with some lovely messages too! Here’s the recipe for those that asked.


  • 2 smoked undyed haddock fillets
  • 6 large potatoes
  • 1 large leek, finely chopped
  • 75g butter
  • Lemon juice
  • 1 tbsp mustard
  • 50g plain flour
  • 1 large egg
  • 150g breadcrumbs
  • 6 small cubes of extra mature cheddar
  • Salt and pepper

I started by making mashed potato for the bulk of the fishcakes – peel, chop and boil the potatoes in a large pan of salted water. When soft, drain and add two thirds of the butter, mustard and a little salt and pepper before mashing.

Bake the haddock in tin foil parcels with a little butter and a splash of lemon juice.

Meanwhile, in a saucepan sauté the leeks in butter until they are soft and season with a pinch of salt and pepper.

Let the mash, haddock and leeks to cool before transferring to a mixing bowl and combining – I used my hands but I’m sure it could be done with a wooden spoon. The mixture should have the consistency of play dough, but if it’s too thick add a splash of milk.

Once the fishcake mixture is combined, shape it into 6 little patties (one of mine didn’t make the final cut!) and press the cube of cheese into the middle, covering the hole afterwards. I froze these fishcakes overnight to make the next step easier.

Take the frozen fishcakes and coat them in plain flour (with some salt pepper and mustard seeds), then dip them into beaten egg, and finally coat them in breadcrumbs.

Pop them onto a baking tray with some baking parchment ready to cook. They should take about 30 minutes at 180 degrees C.

I served these with some sweet potato fries, leave a comment or slide in my DMs at @cookingelle_ if you would like the recipe!

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