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Finnan Haddie Fish Cakes

Finnan Haddie Fish Cakes
Recipe provided by David Bell – Head Chef Brockie’s Lodge Hotel

Serves 4


1lb Cooked Finnan Haddock
8oz mashed potatoes
1oz butter
3oz breadcrumbs or fish dressing
2 hard boiled eggs
1 beaten egg
Salt & black pepper to taste
Fat for frying


Flake the haddock removing any bones and skin, chop fish and hard boiled eggs. Melt butter in a saucepan, add the fish, eggs, potato, salt and pepper. Stir well adding a little milk to bind if necessary. Turn mixture out on to work surface and allow to cool.
Shape the mixture into 8 flat, round shapes on a lightly floured board. Dip in beaten egg and coat with breadcrumbs. Fry in hot fat for approximately 5 minutes each side. Serve with a nice crisp salad with a fresh tomato sauce.