Recipe ingredients: Serves 2
- 2 spring onion stalks (50g total weight), chopped
- 200g smoked haddock fillets (skinned) (boneless)
- 100g tinned red kidney beans, drained & rinsed
- 1 tbsp chopped fresh or dried parsley
- Grated zest of ½ lemon
- 1 Small egg yolk
- 25g dried wholemeal breadcrumbs or 1 slice of bread
- 1 tsp ground flaxseeds
- 1 tsp chia seeds
- 2 tbsp oil (olive, rapeseed, hemp seed or spray oil)
- 1 tbsp 0% fat Greek yoghurt
- 4 tbsp light mayonnaise
- 2 tsp lemon juice to taste
- Cayenne pepper to taste
Nutritional Information
Recipe prep & method
Smoked Haddock and Kidney Bean Fish Cakes are a delicious, nutritious, and high-protein meal that’s both satisfying and easy to prepare. The combination of smoked haddock and kidney beans provides a great balance of lean protein and fiber, helping to support muscle maintenance and digestive health. The addition of flaxseeds and chia seeds boosts the dish with omega-3 fatty acids and essential nutrients, making it a heart-healthy option. Served with a light lemon-yoghurt sauce, these fish cakes offer a flavourful, low-fat alternative to traditional fried options—perfect for those looking for a wholesome, high-protein meal without compromising on taste.
Instructions:
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Prepare the Haddock:
- Place the smoked haddock fillets in a pan with enough water to cover them.
- Bring to a gentle simmer and poach for 5-7 minutes, until cooked through.
- Remove from the water, let cool slightly, then flake into small pieces.
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Mash the Beans:
- In a bowl, mash the kidney beans with a fork, leaving some texture.
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Mix the Fish Cake Ingredients:
- Add the flaked haddock to the mashed kidney beans.
- Stir in the chopped spring onions, parsley, lemon zest, egg yolk, breadcrumbs, flaxseeds, and chia seeds.
- Mix well until the ingredients combine into a thick mixture.
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Form the Fish Cakes:
- Divide the mixture into four equal portions and shape them into patties.
- Place on a plate and chill in the fridge for 15-20 minutes to firm up.
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Cook the Fish Cakes:
- Heat 2 tbsp oil in a non-stick pan over medium heat.
- Cook the fish cakes for 3-4 minutes on each side until golden brown and heated through.
- Remove from the pan and drain on paper towels if needed.
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Prepare the Sauce:
- In a small bowl, mix the Greek yoghurt, light mayonnaise, lemon juice, and cayenne pepper.
- Stir well and adjust seasoning to taste.
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Serve & Enjoy!
- Serve the fish cakes warm with the lemon-yoghurt sauce on the side.
- Pair with a fresh salad or steamed vegetables for a healthy, balanced meal!
