Quick fishcakes

Quick fishcakes

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  • 1 x 350 g portion haddock
  • 1 cup milk
  • 3 chopped spring onions
  • 1/3 cup chopped coriander
  • Mashed potatoes
  • Beaten egg
  • Flour
  • Vegetable oil
  • Lemony mayonnaise

Cooking Instructions

Poach portion haddock in milk and flake into chunks. Combine with chopped spring onions, chopped coriander, boiled and mashed potatoes and seasoning, to taste.

Mould into large cakes, lightly brush with beaten egg and dust with a little flour or roll in seasoned breadcrumbs. In a hot pan, shallowfry in vegetable oil until cooked through.

Serve warm, with lemony mayonnaise.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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