Smoked Haddock, Sweetcorn & Chilli Fishcakes with Spicy Tomato Sauce

makes 4 fishcakes


For the Fishcakes

  • 400g potatoes, peeled and cut into evenly sized chunks
  • 250g undyed smoked haddock, skinned
  • 100g tinned sweetcorn, drained
  • 2 tsp dried chilli flakes
  • 1 tbsp flat-leaf parsley, finely chopped
  • Salt and freshly ground black pepper
  • 50g polenta
  • 2 tbsp vegetable oil, plus a little extra for greasing

For the tomato sauce

  • 1 tbsp olive oil
  • 2 shallots, peeled and very finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 400g tin chopped tomatoes
  • 1 tsp dried chilli flakes
  • 1 tsp sugar
  • Salt and freshly ground black pepper


  1. Place the potatoes in a saucepan with just enough cold water to cover. Put on the lid, bring to the boil and simmer for 10 minutes. Place the haddock in a steamer or colander and cook on top of the potatoes for 4 minutes, or until the fish is just cooked and the potatoes are tender.
  2. Drain the potatoes, place back on a low heat for 1 minute to dry out, remove from the heat and mash until smooth. Add the haddock, sweetcorn, chilli flakes, parsley and season well. Mix together gently so that the fish stays in large flakes. Leave to cool.
  3. Spread the polenta onto a plate. Divide the potato mixture into quarters, and shape each into an 8cm cake. Coat in the polenta and place on an oven tray lined with baking parchment.
  4. Lightly grease a cooking ring with vegetable oil. Place it over a fishcake and press to make a perfect fishcake. Repeat with the remaining cakes. Chill for 15 minutes.
  5. To make the tomato sauce, gently heat the olive oil in a pan and fry the shallots and garlic for 5 minutes, or until soft. Add the remaining sauce ingredients and simmer for 20 minutes. Season to taste.
  6. Heat the vegetable oil in a large frying pan. Fry the fishcakes for 5-6 minutes, or until piping hot and golden brown on both sides. Serve with the spicy tomato sauce.

Tip: Try using salmon, tinned tuna or crab to replace the haddock, and add chopped spring onions or chives instead of parsley.