Haley & Clifford fishcakes

Message from Khara:

“I’ve got this amazing Hayley & Clifford fishcake recipe, it’s the only one I ever use. They shared it with me after I bought one and it was amazing!”
  • Serves
  • Prep
    10 mins
  • Cook
    30-40 mins
  • Difficulty
  • 450g white fish (you can try this with smoked fish too)
  • 2 bay leaves
  • 6 black peppercorns
  • 550g mashing potatoes, peeled & chunked
  • ½ tsp lemon zest
  • 1 tblspn chopped flat leaf parsley
  • 1 tblspn chopped chives
  • 4 tblspns tartare sauce (we use Tracklements)
  • 1 egg flour
  • 85g fresh breadcrumbs
Cover the fish with milk and poach for 5-10 mins in a frying pan with the bay leaves & peppercorns. Leave to cool.

Boil the potatoes for 20 mins or until tender. Mash and leave to cool.

Combine the potatoes with the drained fish, lemon zest, herbs and tartare sauce, being careful not to break up the fish too much. If the mixture seems dry, add some of the milk from the fish pan. Season.

Divide the mixture into 4 and shape into patties. Dip each in the flour, then egg and finally breadcrumbs.

Place on a baking sheet and bake at 220C for 10 mins or until browned.
Nutrition info
Vitamins – A, B6, B12, C, D. Minerals – Calcium, Magnesium, Iron.
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Haley & Clifford is an award winning deli in Leeds selling the very best of Yorkshire produce as well as exciting ingredients from around the world.
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