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Smoked Haddock, Spinach & Potato Cakes Recipe

Smoked Haddock, Spinach & Potato Cakes Recipe

Photos of Smoked Haddock, Spinach & Potato Cakes Recipe

How To Make Smoked Haddock, Spinach & Potato Cakes

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Preparation: 20 minutes
Cooking: 25 minutes
Total: 45 minutes



  • 400g smoked haddock fillets
  • 500g potatoes, peeled and diced
  • 200g baby spinach
  • 2 eggs, beaten
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 2 tbsp fresh parsley, chopped
  • Salt and pepper to taste
  • 4 tbsp vegetable oil


  1. Place the smoked haddock fillets in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes until the fish is cooked through. Remove from the water, flake the fish, and set aside.

  2. In a separate saucepan, boil the diced potatoes until tender. Drain and mash them until smooth.

  3. In a large frying pan, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and minced garlic and cook until softened.

  4. Add the baby spinach to the pan and cook until wilted. Remove from heat and set aside.

  5. In a large mixing bowl, combine the mashed potatoes, flaked smoked haddock, cooked spinach, beaten eggs, chopped parsley, salt, and pepper. Mix well until everything is evenly incorporated.

  6. Shape the mixture into small patties and place them on a lined baking sheet. Refrigerate for 15 minutes to allow them to firm up.

  7. Heat the remaining vegetable oil in a large frying pan over medium heat. Cook the potato cakes in batches for about 3-4 minutes on each side until golden brown and crispy.

  8. Serve the smoked haddock, spinach & potato cakes hot with a side salad or your favorite dipping sauce.


  • Calories : 327kcal
  • Total Fat : 13g
  • Saturated Fat : 2g
  • Cholesterol : 142mg
  • Sodium : 430mg
  • Total Carbohydrates : 30g
  • Dietary Fiber : 4g
  • Sugar : 2g
  • Protein : 25g
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