Oat crumbed smoked haddock fishcakes

A delicious fishcake made with fresh smoked haddock and served with a hot chilli sauce.

Method:

1. Peel and chop potatoes before boiling them in salted water.
2. Dice the onion and chilli then put them into a frying pan with a tablespoon of oil on a low heat.
3. When the onion and chilli has softened, mix in the plain flour. When the flour is incorporated, stir in the milk. Bring the heat up slightly so that the milk simmers.
4. When the milk has begun to simmer, place in your smoked haddock and cook for 5 minutes.
5. When the potatoes are cooked, drain and dry them. Add a pinch of salt and pepper and one egg. Then, mash this together.
6. Strain the haddock from the milk and blend the milk to create a thick sauce.
7. Flake the haddock into the potatoes and mix together to create your fishcake mix. Divide this mixture into four and shape them into patties.
8. Get two bowls. Crack the egg into one bowl and whisk it. Put the oatmeal into the other bowl.
9. Dip the fish cakes into the egg, making sure that each patty is covered, before generously covering in oatmeal.
10. Fry the fishcakes on a medium heat for five minutes on each side.
11. Serve by pouring the hot chilli-milk sauce over the top.

This recipe was created by Coinneach MacLeod, The Hebridean Baker, for Ahoy Portsoy! – the virtual Scottish Traditional Boat Festival.

Head over to the festival website to watch the recipe video.

Coinneach is from the Isle of Lewis and describes himself as the ‘Beardy Baking Viking from the Outer Hebrides’.

He loves sharing his passion for everything Scottish – and particularly Hebridean – on TikTok where he already has more than 10 million video views and over 130,000 followers. As well as great recipes, you’ll enjoy Gaelic lessons, Gaelic music, and fun and adventures around the Scottish islands with Coinneach, Peter and their West Highland Terrier, Seoras.

When Coinneach isn’t in the kitchen, he is often found performing either as part of the traditional Gaelic folk group Gillean Challainn or as part of Alba who performed for Scotland at the Eurovision Choir Song Contest in Sweden in 2019.

You’ll find lots more recipes on the Hebridean Baker website.

Look out for The Hebridean Baker cookbook publishing in September.

From Croft Loaf to Cranachan Chocolate Bombs, Oaty Apricot Cookies to Heilan’ Coo Cupcakes, and from Granny Annag’s Christmas Cake to Aunt Bellag’s Duff, there’s something here to put a smile on everyone’s face!

Pre-order your signed copy here.

You can also enter our Ahoy Portsoy competition to try to win a copy.