Photo of Smoked haddock fishcakes by WW

Smoked haddock fishcakes

Points® value
Total Time
2 hr 10 min
1 hr 10 min
1 hr
These homemade fishcakes will impress guests and served with a simple green salad and serving of tartare sauce makes a tasty meal.


Calorie Controlled White Bread

4 slice(s)

Potatoes, Raw

550 g

Haddock, raw

350 g, fillets

Spring Onions

4 medium, finely chopped

Mustard Powder

1 teaspoon(s), level

Reduced Fat Mayonnaise

4 tablespoon(s)

Plain White Flour

2 tablespoon(s), level

Egg, whole, raw

1 medium, raw

Salad leaves

4 portion(s)

Colman's Tartare Sauce

4 tablespoon(s)


  1. Toast the WW White Danish Bread and then blitz in a food processor to make fine crumbs. Set aside.
  2. Boil potatoes for 15 minutes, until tender. Drain and mash.
  3. Meanwhile, poach smoked haddock fillets in gently simmering water, skin-side-up, for 3 minutes. Lift from the water and flake, discarding the skin.
  4. Add the haddock to the mash with ¼ of the breadcrumbs, spring onions, mustard powder and mayonnaise. Season and stir to mix.
  5. Shape into 8 round fish cakes, place on a plate, cover with clingfilm and chill for 1 hour.
  6. Sprinkle the remaining breadcrumbs onto a plate.
  7. Sprinkle 2 tbsp plain flour onto a separate plate and pour egg onto a third.
  8. Dip the fishcakes into the flour, then the egg and then the breadcrumbs, coating both sides.
  9. Bake at Gas Mark 4/180°C/fan oven 160°C for 35-40 minutes, turning once, until cooked through.
  10. Serve with salad and 1 tbsp tartare sauce each.