Smoked Haddock and Pea Fish Cakes

These custom fish cakes are exceptionally light, carrying tonnes of rustic crunch, flaky texture, and deep flavour.

Gluten-Free Dairy-Free

Prep Time

15 mins

Cook Time

35 mins

Makes

12 cakes

Ingredients

• 4 smoked haddock fillets
• 600g potatoes
• 2 leeks
• 2 gherkins
• 2 tbsp fresh chives
• 100g frozen peas
• 4 tbsp flour (gluten-free)
• 2 eggs
• 1 1/2 gluten free bagels
• 1/2 tsp salt
• 1/2 pepper
• 1/4 tsp dried dill

Method

Step 1: Prep Fish and Potatoes

Peel your whole potatoes and place them into a pan to boil. Concurrently, arrange the smoked haddock fillets across a tray and bake inside the oven for 15 minutes at 180°C.

Step 2: Shred the Crunchy Aromatics

Finely chop your leeks and gherkins across a clean chopping surface.

Step 3: Snip the Herbs

Finely chop your fresh green chive stems down.

Step 4: Flake the Haddock

Flake your baked smoked haddock fish meat apart cleanly with a fork and add it to a massive mixing bowl alongside your peas and diced gherkins.

Step 5: Process the Mash Foundation

Mash your boiled potatoes down until smooth. Stir the chopped leeks, dried dill, salt, and pepper straight into the potato base and set on the counter to cool down.

Step 6: Incorporate Herbs

Add your snipped chives into the cooled potato mix and stir thoroughly until well distributed.

Step 7: Grind Bagel Crumbs

Toss your dry gluten-free bagel loops into a kitchen blender and grind until transformed into crisp breadcrumbs.

Step 8: Line Up Paning Stations

Prepare three wide dishes containing your gluten-free flour, whisked raw eggs, and processed bagel breadcrumbs.

Step 9: Partition the Units

Divide the dense potato-haddock mash mass evenly into 12 cake balls.

Step 10: Bread the Patties

Form each portion into a tight patty. Coat the patty surface completely inside your flour bowl, dunk it in the egg wash, and roll thoroughly through your bagel crumbs before transferring onto a baking tray.

Step 11: Bake Until Golden Crisp

Slide the baking sheet into your preheated oven at 180°C and cook until the bagel crumb layer turns entirely crisp and deep golden-brown.

Serving Suggestions

These fish cakes present beautifully on top of a fresh bed of crisp light salad. Finish with a bright squeeze of lemon wedge juices, and pair alongside small dip bowls of sharp tartare sauce and warm horseradish condiments.