Smoked Fish Cakes

I've been a little busy with a few things lately, such as the other half's birthday earlier this week, so I've not had as much time as I would have liked to blog so I decided to take a little break.

I have to apologise for the lack of picture below, in fact I've had this recipe done for a little while but didn't have a picture for it (guess I was too keen!), but I've decided to blog this recipe for you anyway.

I made smoked fish cakes fairly recently and we both really liked them, so when I saw some smoked fish in the marked down section in Asda I put them I thought I'd buy them. I put them straight in the freezer and defrosted them in the fridge when I needed them.

I bought 2 pieces of smoked fish, 1 was haddock and the other was river cobbler (I've read online that this is actually Catfish). To me this was fairly similar to the haddock and lends itself well to fish cakes. 


400 - 450 g smoked fish (see above for more details)
450 g potatoes, peeled and chopped
1 tsp chopped mixed herbs
1 egg, beaten
1/4 cup gluten free flour (I used Asda Free From Plain flour)
1/4 cup polenta
Salt and Pepper


  1. Boil the potatoes in salted water until they are cooked through.
  2. Meanwhile put the fish in a pan and cover with enough milk to just cover the fish, put on a medium heat and cook for approximately 10 - 15 minutes or until cooked through.
  3. Drain the potatoes and leave to steam for a couple of minutes. Add some of the poaching milk and mash the potatoes.
  4. Add the fish to the potato mixture, season and leave to cool.
  5. When the mixture is cool enough to handle, split into 4 - 6 portions. 
  6. Put the flour and polenta onto separate plates, then put the beaten egg into a bowl. 
  7. Make the mixture into patties, then cover in flour, dip in the egg and then the polenta.
  8. Heat a large frying pan with a little oil, then cook the fish cakes for about 3 - 4 minutes on each side.
I served mine with some home made pea puree (made out of frozen peas).

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