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Fishcakes are a favourite of ours and these slimming-friendly Smoked Haddock and Spring Onion Fishcakes are perfect if you're counting calories or following a plan like Weight Watchers.



Total time

16 minutes




Snacks, Dinner, Lunch


  • 500 g potatoes
  • 400 g smoked haddock (fresh or frozen)
  • 4 spring onions (chopped quite finely)
  • sea salt
  • black pepper (freshly ground)
  • low Calorie Cooking Spray
  • 30 g Panko breadcrumbs
  • 1 egg (beaten)
  • 8 tbsp fat free greek yoghurt
  • 1 tbsp chives (chopped)
  • 1 tsp mustard powder


  1. Wash the potatoes, dry them and prick them several times with a fork Place on a baking tray and bake at 200°C for about an hour, or until the potatoes are soft and fluffy. (You can boil the potatoes if you want, but I find that they can become a bit too moist sometimes so I prefer to bake them)
  2. While the potatoes are cooking cook the smoked haddock. You can either poach them, or just pop them in a bowl covered with cling film and microwave them for a few minutes
  3. In a small frying pan heat up a few sprays of low calorie cooking spray, then gently sauté the spring onions until they start to soften
  4. Drain any moisture from the fish and remove any skin. Flake the fish and check for any bones
  5. Mix the haddock and spring onion together and set aside
  6. When the potatoes are cooked remove from the oven and allow to cool slightly. Cut each potato in half and scoop out the inside (Or drain them if you\'re boiling them)
  7. Add a couple of sprays of Low calorie cooking spray, then mash the potato until it is quite smooth
  8. Add the haddock and spring onion mix to the mashed potato, and season with some sea salt and freshly ground black pepper (don\'t forget the smoked haddock may be a bit salty so you probably won\'t need to add too much salt)
  9. Divide the mixture into 12 equal portions (you can make them bigger if you want) Roll each one into a ball, then flatten it to form a fishcake shape. Put the shaped fishcakes on a plate and put them in the fridge for 20 minutes or so, until the fishcakes firm up a little
  10. Dip each fishcake into beaten egg, then lightly coat it in panko breadcrumbs and place on a clean plate. When you have coated all the fishcakes heat up some Low calorie cooking spray in a frying pan and cook each fishcake for a couple of minutes on each side, or until they start to colour
  11. Transfer them on to a baking tray and cook in the oven (on 200 °C) for 10-15 minutes
  12. Just mix all the ingredients together and check the taste. You can add some more mustard powder if you want to
  13. View the recipe instructions at

Contains allergens
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