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Parmesan-crusted prawn and haddock fishcakes


  • 500g floury potatoes, eg Maris Piper or King Edward, peeled and diced

  • 1 -2 tbsp olive oil

  • 400g fillet boneless smoked haddock

  • 300ml/½ pint milk

  • 200g cooked tiger prawns, chopped

  • bunch of chives, finely snipped

  • 2 tbsp flour

  • 1 egg, beaten

  • 8 tbsp dried natural breadcrumbs

  • 2 tbsp freshly grated Parmesan

  • sea salt and freshly ground black pepper

  • vegetable oil for shallow frying

  • mayonnaise and lemon wedges, to serve


  • 1.

    Cook the diced potatoes in a large pan of boiling water for 12 - 15 minutes

  • 2.

    Until tender.

  • 3.

    Place the haddock in a sauté pan and pour over the milk. Cover, bring to the

  • 4.

    Boil then remove from the heat and set aside for 5 minutes or so until

  • 5.

    Cooked through.

  • 6.

    Drain the diced potatoes well and return to the pan, add some salt and

  • 7.

    Pepper and mash together. Remove the fish from the pan and flake into the

  • 8.

    Potatoes, add the prawns and chives then stir together.

  • 9.

    Shape the mixture into four firm, even-sized cakes. Mix together the

  • 10.

    Parmesan and breadcrumbs. Dust the cakes lightly with seasoned flour, then

  • 11.

    Dip into the beaten egg and then the Parmesan breadcrumbs.

  • 12.

    Heat a little sunflower oil in a frying pan and gently cook the fish cakes

  • 13.

    For 2 minutes on each side until crisp and golden; drain on kitchen paper.

  • 14.

    Serve with mayo and lemon.

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