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

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

NEW TIP
I didn't have any brown bread so I used panko breadcrumbs instead. They gave a good crunch.

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