Haddock and Potato Cakes
Haddock and Potato Cakes are savory pan-fried patties made from flaked haddock fish and mashed potatoes, often bound with egg and seasoned with herbs. This dish is a classic comfort food, particularly popular in coastal regions of the United Kingdom and Ireland, where it serves as a traditional way to use up leftover fish and potatoes.
🍽️ Nutrition at a glance
This dish is typically high in carbohydrates from the potatoes and provides a good source of protein from the haddock. A single serving (about two cakes) generally contains around 300-400 calories, depending on the amount of oil used for frying and added ingredients like butter or cream.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 14 g |
| Carbs | 18 g |
| Fat | 10 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Potassium | 320 mg |
| Phosphorus | 180 mg |
| Selenium | 22 mcg |
| Vitamin B12 | 1.2 mcg |
| Niacin (B3) | 3 mg |
| Vitamin B6 | 0.3 mg |
| Iron | 1.5 mg |
| Magnesium | 35 mg |
Per 2 cakes (approximately 150 g) · estimated, varies by recipe
💡 What's interesting
The dish is a quintessential example of 'peasant food' or 'leftover cuisine,' showcasing how simple, affordable ingredients can be transformed into a satisfying meal. Nutritionally, it offers a balanced combination of complex carbs and lean protein, making it a more wholesome alternative to processed fish cakes.
