Smoked Haddock and Spring Onion Fishcakes

  • 1MINS
  • 15MINS
  • Serves 4
  • 280KCAL

Fishcakes are a favourite of ours and these slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if you’re counting calories or following a plan like Weight Watchers.

  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
  • Everyday Light pinchofnom.com
Easy Peasy Smoked Haddock and Spring Onion Fishcakes pinchofnom.com
4

NutritionPer Serving

  • Calories280
  • Carbs22g
  • Protein29g
  • Fat2g
  • Saturates1g
  • Sugars2g

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

These Smoked Haddock and Spring Onion Fishcakes are super easy to make, and great if you have any leftover mashed potato to use up. These are made with panko breadcrumbs which are lighter and flakier than regular breadcrumbs, so they’re perfect for fried foods as they absorb less oil and grease. This makes the end result not quite as heavy as regular breadcrumbs.

Serve Smoked Haddock and Spring Onion Fishcakes up with a crisp salad, and they make a perfect slimming-friendly dinner or lunch.

If smoked fish isn’t your thing, you can, of course, always use other fish like cod or tuna, instead of haddock.

What diets is this Smoked Haddock and Spring Onion Fishcakes recipe suitable for?

This Smoked Haddock and Spring Onion Fishcakes recipe can be made gluten free as long as you swap out the following ingredients for gluten free alternatives;

  • Panko breadcrumbs

This recipe can also be made dairy free as long as you swap out the following ingredients for dairy free alternatives;

  • Fat free Greek yoghurt

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make Smoked Haddock and Spring Onion Fishcakes?

Panko breadcrumbs are a great alternative to normal breadcrumbs. The biggest difference between panko and standard breadcrumbs is that panko is made from bread without crusts.

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

1
Very easy to make, used left over mash
I used up some mashed potato, instead of baked potato as per the recipe and they were fine, but needed careful handling to turn over. I also had no panko breadcrumbs, so whizzed a couple of wholemeal bread slices in food processor

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

SEND US a HINT & TIP, Or QUOTE for this recipe

THANKS
we have your picture

The process

  • Check Now we have your Hint & tip
    we’ll check them over.
  • Review We’ll review your Hint & Tip, and see if its suitable to use on the website.

Your details

  • Name: %name%
  • Recipe: %recipeName%

YOUR HINTS & TIPS

Your “QUOTE”

SWAG!

Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…

(Please remember others may of had the same idea as you!)

Close

This post contains affiliate links: what this means

Panko is lighter and flakier than regular breadcrumbs so it’s perfect for fried foods as it absorbs less oil and grease, making the end result not quite as heavy as a regular breading. You can buy them here on Amazon.

How many calories are in Smoked Haddock and Spring Onion Fishcakes?

There are 280 calories per portion in this Smoked Haddock and Spring Onion Fishcakes recipe, which means it falls into our Everyday Light category.

To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment.

This Smoked Haddock and Spring Onion Fishcakes recipe is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

To make the fishcakes

Step 1

Wash the potatoes, dry them and prick them several times with a fork. Place on a baking tray and bake at 200°C for about an hour, or until the potatoes are soft and fluffy. (You can boil the potatoes if you want, but I find that they can become a bit too moist so I prefer to bake them).

Step 2

While the potatoes are cooking, cook the smoked haddock. You can either poach them, or just pop them in a bowl covered with cling film and microwave them for a few minutes.

Step 3

In a small frying pan heat up a few sprays of low calorie cooking spray, then gently sauté the spring onions until they start to soften.

Step 4

Drain any moisture from the fish and remove any skin. Flake the fish and check for any bones.

Step 5

Mix the haddock and spring onion together and set aside.

Step 6

When the potatoes are cooked remove from the oven and allow to cool slightly. Cut each potato in half and scoop out the inside (Or drain them if you’re boiling them).

Step 7

Add a couple of sprays of low calorie cooking spray, then mash the potato until it is quite smooth.

Step 8

Add the haddock and spring onion mix to the mashed potato, and season with some sea salt and freshly ground black pepper (don’t forget the smoked haddock may be a bit salty so you probably won’t need to add too much salt).

Step 9

Divide the mixture into 12 equal portions (you can make them bigger if you want) Roll each one into a ball, then flatten it to form a fishcake shape. Put the shaped fishcakes on a plate and put them in the fridge for 20 minutes or so, until the fishcakes firm up a little.

Step 10

Dip each fishcake into beaten egg, then lightly coat it in panko breadcrumbs and place on a clean plate. When you have coated all the fishcakes heat up some Low calorie cooking spray in a frying pan and cook each fishcake for a couple of minutes on each side, or until they start to colour.

Step 11

Transfer them on to a baking tray and cook in the oven (on 200 °C) for 10-15 minutes.

To make the dip

Step 1

Just mix all the ingredients together and check the taste. You can add some more mustard powder if you want to.

Fishcakes go great with salad, but why not try one of these warm options too?

Dirty Rice pinchofnom.com
Easy Peasy
  • 30MINS
  • 391KCal
Mexican-Style Corn on the Cob pinchofnom.com
Easy Peasy
  • 15MINS
  • 124KCal
Homemade Oven Chips pinchofnom.com
Easy Peasy
  • 35MINS
  • 96KCal
Coleslaw pinchofnom.com
Cookbook Quick & Easy pinchofnom.com
  • 15MINS
  • 80KCal

How do you know when these Smoked Haddock and Spring Onion Fishcakes are cooked?

Once assembled, cook each fishcake in a frying pan for a couple of minutes on each side, or until they start to colour, then transfer to the oven (on 200 °C) for 10-15 minutes.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep these Smoked Haddock and Spring Onion Fishcakes in the fridge?

Once you’ve put it out, ideally you should eat it within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Smoked Haddock and Spring Onion Fishcakes in the fridge for approximately 3 days or so.

Can I freeze these Smoked Haddock and Spring Onion Fishcakes?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

How do I reheat these Smoked Haddock and Spring Onion Fishcakes?

From chilled: Place in the oven and cook as the recipe describes.

From frozen: Place on a baking tray into the oven at 200 °C – they will need to cook for twice as long as the recipe describes, up to 30 minutes.

PRE-ORDER Our NEW cookbook Air Fryer NOW

Smoked Haddock and Spring Onion Fishcakes

Fishcakes are a favourite of ours and these slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if you’re counting calories or following a plan like Weight Watchers.
  • Prep Time
    1 MINS
  • Cook Time
    15 MINS
  • KCals 280
  • Carbs 22G

Ingredients

For the Fishcakes

  • 500 g potatoes
  • 400 g smoked haddock fresh or frozen
  • 4-5 spring onions chopped quite finely
  • sea salt
  • freshly ground black pepper
  • low calorie cooking spray
  • 30 g panko breadcrumbs
  • 1 egg beaten

For the dip

  • 8 tbsp fat free Greek yoghurt
  • 1 tbsp chives chopped
  • 1 tsp mustard powder

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

To make the fishcakes
  1. Wash the potatoes, dry them and prick them several times with a fork Place on a baking tray and bake at 200°C for about an hour, or until the potatoes are soft and fluffy. (You can boil the potatoes if you want, but I find that they can become a bit too moist sometimes so I prefer to bake them)
  2. While the potatoes are cooking cook the smoked haddock. You can either poach them, or just pop them in a bowl covered with cling film and microwave them for a few minutes
  3. In a small frying pan heat up a few sprays of low calorie cooking spray, then gently sauté the spring onions until they start to soften
  4. Drain any moisture from the fish and remove any skin. Flake the fish and check for any bones
  5. Mix the haddock and spring onion together and set aside
  6. When the potatoes are cooked remove from the oven and allow to cool slightly. Cut each potato in half and scoop out the inside (Or drain them if you're boiling them)
  7. Add a couple of sprays of Low calorie cooking spray, then mash the potato until it is quite smooth
  8. Add the haddock and spring onion mix to the mashed potato, and season with some sea salt and freshly ground black pepper (don't forget the smoked haddock may be a bit salty so you probably won't need to add too much salt)
  9. Divide the mixture into 12 equal portions (you can make them bigger if you want) Roll each one into a ball, then flatten it to form a fishcake shape. Put the shaped fishcakes on a plate and put them in the fridge for 20 minutes or so, until the fishcakes firm up a little
  10. Dip each fishcake into beaten egg, then lightly coat it in panko breadcrumbs and place on a clean plate. When you have coated all the fishcakes heat up some Low calorie cooking spray in a frying pan and cook each fishcake for a couple of minutes on each side, or until they start to colour
  11. Transfer them on to a baking tray and cook in the oven (on 200 °C) for 10-15 minutes
To make the dip
  1. Just mix all the ingredients together and check the taste. You can add some more mustard powder if you want to

Looking for Slimming World Syns or Weight Watchers (WW) Points?

With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.



We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

Love this Smoked Haddock and Spring Onion Fishcakes recipe? Tag us!

PRE-ORDER Our NEW cookbook Air Fryer NOW

If you like these…try these

Fish Fingers pinchofnom.com
Easy Peasy
  • 30MINS
  • 165KCal
Admiral’s Fish Pie pinchofnom.com
Easy Peasy
  • 55MINS
  • 600KCal
Creamy Salmon and Asparagus Pasta pinchofnom.com
Easy Peasy
  • 25MINS
  • 483KCal
Smoked Haddock and Cheese Gratin pinchofnom.com
Easy Peasy
  • 45MINS
  • 264KCal

23 comments

See what others have to say

Charlotte HolmesSunday 13th June 2021

Can I crush mustard seeds instead of getting mustard powder as I want to use them up. If I can what will be the equivalent measurements? Thank you.

Reply

    HollyTuesday 15th June 2021

    Hey Charlotte, yes you could crush mustard seeds into a very fine powder the ratio should be 1:2. This means for the 1 tsp of mustard powder in this recipe you would need 1/2 tsp of crushed mustard seeds. Hope that helps!

    Reply

JayneFriday 9th April 2021

I made these fish cakes and thought they were very tasty and will definitely be making them again . Thankyou

Reply

    HollyFriday 16th April 2021

    Hey Jayne, thanks so much for your message we are so glad to hear you enjoyed this recipe!

    Reply

JanetMonday 9th November 2020

How many fish cakes are one portion?

Reply

    SharonFriday 13th November 2020

    Hi Janet,
    thanks for your question.The recipe makes 12 fishcakes and serves 4, so it works out as 3 fishcakes per serving.

    Reply

Nicola WalkinshawSunday 12th July 2020

Do you defrost prior to cooking or adjust the cooking cooking time?

Reply

    SharonMonday 13th July 2020

    Hi Nicola, the fishcakes can be cooked from frozen. Cook at 200ºC for abut 30 minutes or until piping hot right through. Hope this helps.

    Reply

KATIE AKRIGGWednesday 5th February 2020

Would these be just as good with unsmoked fish? Thanks

Reply

    Steve CowderoyThursday 7th May 2020

    Hi Katie, thanks for getting in touch with us, you can use most fish in this recipe. Please let us know how you get on.

    Reply

AlisonFriday 18th January 2019

I have just made these and they were fantastic. Really easy to make. I think it is baking the potatoes that made the consistency so good but I would absolutely recommend.

Reply

ClaireTuesday 15th January 2019

Hi. Is this 500g of cooked potato or raw weight?

Reply

    KATIE AKRIGGWednesday 5th February 2020

    The recipe says you have to cook them, so i would assume raw 🙂

    Reply

      Sharon FitzpatrickWednesday 13th May 2020

      Hi Katie, thanks for helping out with this question. Yes, you’re right, the potatoes in the ingredients list are raw and the cooking instructions for them are in step 1.

sharronMonday 5th February 2018

Hi, could you do this with sweet potato? Cheers

Reply

Helen JenkinsFriday 5th January 2018

Panko crumbs available in Asda 1.25

Reply

TreSunday 22nd January 2017

Do they have to be cooked first then freeze them, or just after the breadcrumbs have gone on

Reply

    KateSunday 22nd January 2017

    Hi Tre
    No, you can freeze them when you’ve crumbed them, but they will take a little longer in the oven if they are frozen. Maybe twice as long

    Reply

JaneThursday 1st September 2016

Hi,
Could you advise if these could be re heated the next day?
Thanks

Reply

    KateThursday 1st September 2016

    Hi Jane,
    As long as you store them in the fridge until you’re ready to reheat them, and make sure they are at least 75°C they should be fine.

    Reply

Carol OwensTuesday 9th August 2016

Thank you x

Reply

Carol McCrackenFriday 29th July 2016

Hi Kate, could you please advise if would these be freezer friendly.

My hubby & daughter don’t like fish so I would only be making them for myself.

Thanks, Carol x

Reply

    KateSunday 31st July 2016

    Hi Carol,

    Yes, you should be able to freeze these without any problems

    Reply

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch