Smoked Haddock Fishcakes With Saffron Cream Sauce
40 mins (prep 30, cooking 10)
14 ingredients
8-10 servings
If you have never tasted homemade fishcakes you must -- the store bought ones aren't even close in taste and texture. This is one of my own recipes. I use smoked haddock because I feel it has the most flavour and a nice meaty texture for fishcakes, however you could use nearly any firm fish. I also add a few chile flakes for a bit of spice. The saffron sauce is the crowning glory, though if you don't have saffron just a cream sauce is lovely. If you have fresh parsley to hand you could add that too.

Categories:  <-60-mins , kid-friendly , main-dish , fish , potato , vegetable , time-to-make ,
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Serving Size (126.16 g)
Servings 8
Amount per Serving
Calories 215.32 Calories from Fat 20.34
% Daily Value *
Total Fat 2.26g 27.84%
Saturated Fat 0.06g 2.44%
Trans Fat 0.0g %
Cholesterol 33.75mg 90.0%
Sodium 374.31mg 124.77%
Total Carbohydrate 30.06g 80.17%
Dietary Fiber 4.0 g 128.06%
Sugars 7.82 g %
Protein 18.04g 288.59%
Vitamin A 141.28IU% Vitamin C 0.0mg%
Calcium 124.94mg% Iron 1.54mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
clove garlic, fresh breadcrumbs, salt and pepper