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These Lemon Haddock Fish Cakes hold their shape and bake up beautifully crisp
Lemon Haddock Fish Cakes are crisp, flaky and full of fresh lemon and herbs. A simple baked fish cake recipe that works for weeknight dinners or casual gatherings
Crispy Baked Haddock Fish Cakes with Lemon Herbs and Cornflake Crust
Why you will love and enjoy these Lemon Haddock Fish Cakes
- Crisp outside, soft and flavourful inside with fresh herbs
- Easy to prep ahead and bake when needed
- Great way to use simple ingredients without fuss
Lemon Haddock Fish Cakes
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 12 depending on size 1x
- Category: Seafood Recipes
- Method: Baking
Description
Crispy baked haddock fish cakes with lemon, dill and a crunchy cornflake coating. An easy, flavourful dinner idea perfect with couscous or salad.
Ingredients
Fish Cakes
- 1.1 lb = 500 g haddock fillets, cooked and flaked (check for bones while flaking)
- 4 medium potatoes, cooked, peeled and mashed (about 3 cups, don’t over-mash or they go gluey)
- 2 medium onions, grated and fried until soft and lightly golden
- 1/4 cup Dijon mustard
- 4 large sweet and tangy gherkins, finely chopped (pat dry so mixture isn’t watery)
- 2 tsp crushed garlic
- 2 tbsp fresh dill, chopped
- 3 tbsp fresh parsley, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- Sea salt and black pepper, to taste
Coating
- 1 cup Self-Rising flour
- 2 eggs, beaten
- 4 cups cornflakes, crushed into about 2 cups crumbs (not too fine, you want crunch)
- 1/4 cup butter, melted
Instructions
Fish Cakes
- Preheat your oven to 400⁰F (200⁰C) and line a baking sheet with parchment.
- In a large bowl, combine the 500 g flaked haddock, mashed potatoes, fried onions, 1/4 cup Dijon mustard, chopped gherkins, 2 tsp crushed garlic, 2 tbsp dill, 3 tbsp parsley, lemon zest, and lemon juice. Season with sea salt and black pepper.
- Mix gently. If it feels a bit loose, let it sit for 5 minutes or add a spoonful of breadcrumbs to firm it up.
- Shape into 12 patties. If the mixture sticks, dampen your hands slightly.
- Chill the patties in the fridge for 15 minutes if you’ve got time, it really helps them hold together.
- Coating station:
- Plate with 1 cup Self-Rising flour
- Bowl with 2 beaten eggs
- Plate with crushed cornflakes
- Coat each patty in flour, then dip into egg, then press into cornflakes so they’re nicely covered.
- Place patties on the prepared tray.
- Drizzle each one with a bit of the melted 1/4 cup butter.
- Bake for 20 to 25 minutes, turning once halfway, until golden and crisp. If you want extra crunch, broil for the last 2 to 3 minutes, just keep an eye on them.
- Serve hot with lemon wedges, savoury couscous, or a fresh side salad.
Savoury Couscous
- Prepare couscous according to package directions.
- In a pan, sauté: 1/2 medium red onion, finely chopped, 1/4 each green, yellow and orange peppers, finely chopped, 1 tsp minced garlic, 1/2 punnet mushrooms, chopped
- Season with: Salt and black pepper, 1/2 tsp paprika, 1/2 tsp thyme
- Stir into the couscous with a knob of butter and a handful of chopped coriander. Fluff with a fork and serve warm.
Notes
Created, prepared, tried, and tested Gail
Fish cakes that don’t fall apart, with bright lemon, herbs and a proper crunch
Lemon Haddock Fish Cakes offer a crisp, golden exterior with a soft, flavourful centre that feels satisfying without being heavy. The balance of lemon, herbs and flaky haddock makes them easy to enjoy for both casual dinners and slightly more special meals.
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