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Smoked Haddock Crushed Potato Cakes


Preparation Time
20 - 25 minutes

Cooking Time
16 minutes

Makes 6-8 fish cakes

Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free


  • 8-10 small waxy potatoes, quartered
  • 3-4 tbsp. Lucy Bee Coconut Oil
  • ½ red onion, peeled and diced
  • 2 garlic cloves, peeled and chopped
  • 1 smoked haddock whole fillet, skin removed and diced
  • 5 spring onion, finely chopped
  • 2 eggs
  • A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground


  1. Add the potatoes to a saucepan with boiling water and cook for 8-10 minutes, or until soft. Drain and set aside in a large mixing bowl.
  2. Melt 1 tablespoon of Lucy Bee Coconut Oil in a pan, fry the red onion for a few minutes, until soft, then add the garlic and cook for another minute.
  3. Stir the haddock into the onions and garlic and continue cooking for 5 minutes or until the fish is cooked through.
  4. Scoop the fish mixture into bowl with the potatoes and add the spring onions and eggs. Mash together gently, with a potato masher, leaving the potato half crushed and add a pinch of Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns, to season.
  5. Divide the mixture into 6 or 8 and flatten into fish cake shapes.
  6. To cook, use the remaining Lucy Bee Coconut Oil and heat in a large frying pan. Add more Lucy Bee Coconut Oil, if needed. Gently fry each fish cake for approximately 6-8 minutes on each side, or until golden and crispy.
  7. These are great served with a fried egg and a side salad.

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