Spiced Haddock Fishcakes

  • 20MINS
  • 50MINS
  • Serves 4
  • 213KCAL

Once you’ve tried fishcakes with a spice kick, you’ll never go back. We’ve livened this up with some curry powder, and it goes so well with the smoky, salty haddock! Our haddock is poached in milk to give an added sweet, creamy texture, and you can ramp up the indulgence by serving with a soft poached egg on top too.

Featured On
Pages 145-147

This recipe is currently only available in our book. You can get it here

Spiced Haddock Fishcakes pinchofnom.com

Hints & Tips

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

Poaching the haddock in milk gives it a creamy flavour, but you can poach in water if preferred.

Fish cakes with attitude!
The fish cakes work really well with some green spinach leaves and a poached egg on top. Really quick and easy but makes maximum impression!
I didn't have any brown bread so I used panko breadcrumbs instead. They gave a good crunch.

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

‘I was a bit apprehensive about trying these as fishcakes tend to be dry & bland but not these ones. They're delicious, you can taste all the flavours as the ingredients come together really well I will only be eating these from now on.’

Jo Haze

Order now from these retailers

0 comments

See what others have to say

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch