Fishcakes have been around for a long time. You can find different versions of them all across the world, and they’re usually very tasty. And while fishcakes may not be the fanciest food to serve, we’ve decided to turn them up a notch. A regular smoked haddock fishcake is delicious and smoky. But by adding a bit of chorizo to the mix you get an extra layer of smokiness that’s just divine. And who doesn’t want that? This smoked haddock and chorizo recipe will have you coming back for seconds, and maybe even thirds. 

Don’t be shy with the lemon either; its acidic punch keeps the fishcake interesting bite after bite. 

Smoked Haddock and Chorizo Cakes Recipe

Yield: 3-4 servings

Ingredients

300g smoked haddock

500g potatoes

100g chorizo

1-2 onions (depending on size) 

1 tsbp red pepper (seasoning) 

½ tsbp chili flakes

150ml white wine

1 tsbp fresh parsley 

2 tsbp lemon juice

150g breadcrumbs (add more as needed)

1 lemon

Olive oil (for frying) 

Salt

Pepper

Directions

Add potatoes to a saucepan and cover with cold water. Bring to the boil and cook until tender, about 10 minutes. Then drain the potatoes and put them through a ricer. Cover the potatoes and set aside.

Add olive oil to a sauté pan (or a large frying pan) on a medium heat. Next add the chopped onions to the pan and cook for 5 minutes. Remember to season the onions with salt and pepper. Add red pepper and cook for 5 more minutes. Add chili flakes and chorizo and cook for 3-4 minutes. Then add the white wine and smoked haddock and cook for an additional 3-4 minutes. This whole process should take no more than 15 minutes. 

Transfer the mixture to a bowl and let it cool slightly. Add the reserve potatoes, parsley and lemon juice. Mix well and adjust the seasoning to your liking. Form the mixture into 2-inch cakes. Refrigerate cakes for 5 minutes.

Toss the cakes in breadcrumbs. Heat 1/4-inch of olive oil in a nonstick sauté pan on high heat. When the oil is hot but not smoking, add the cakes to the frying pan and fry for 1-2 minutes. They will be golden brown when finished. It should take no more than 5-10 minutes to complete the final stage of these smoked haddock and chorizo cakes. Once they’re plated, serve with a lemon wedge and enjoy. 

Smoked Haddock and Chorizo Cakes Pair Well With

These smoked haddock and chorizo cakes are very tasty by themselves. But if you want to pair them with a side dish the options are endless. Try adding a portion of homemade wedges to these fishcakes if you’re planning on serving them as a main dish. It’ll turn the meal into a unique version of British fish and chips. Or, on the lighter side of things, a simple green salad with a light vinaigrette will balance things out. You can make things even simpler for yourself by adding a poached egg on top for an easy lunch. Whatever you pair these smoked haddock and chorizo cakes with, make sure you don’t take away from their delicious flavors.