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

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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.

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‘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

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