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Member Recipe

Smoked Haddock, Parsley & Gruyère Fishcakes

Easy4 Servings
"These are a little bit special and the whole Howells clan love them. They are also unexpectedly easy to make. I've tried several variations too, including; lemon & dill sauce with salmon, and Mozzarella & cheese sauce with a cod and Cheddar cheese centre." - VeeTee Member Stacey Howells.  

What you need to get


  • 1 tray VeeTee Basmati Rice

  • 2 large boneless smoked Haddock fillets

  • 1 sachet parsley sauce

  • 60g Gruyère cheese, divided into 4 portions

  • 1 egg, beaten

  • 100g breadcrumbs

  • salt and pepper, to taste

  • oil for frying


What you need to do


  1. Preheat the oven to 180ºC/gas mark 4.

  2. Wrap the fish fillets in foil and bake for around 20 minutes or until fully cooked.

  3. Meanwhile, prepare the parsley sauce and microwave the VeeTee Basmati Rice according to pack instructions. Mix the parsley sauce and rice together in a saucepan and heat through on low heat until the sauce has become thick and creamy. Remove from the heat, stirring continuously.

  4. Remove the fish from the oven and flake away from the skin, stir into the parsley mix and the rice, season to taste and divide into 4 portions.

  5. Roll each portion into a ball and insert a piece of Gruyère cheese into the centre, ensuring that the chese stays in place and is not exposed, then flatten into a round shape.

  6. Put the beaten egg and the breadcrumbs into seperate bowls,

  7. Coat each fishcake with egg, then roll into the breadcrumbs and shallow fry on a low heat for about 10 minutes each side or until crispy and golden. Serve immediately.



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Smoked Haddock, Parsley & Gruyère Fishcakes

Smoked Haddock, Parsley & Gruyère Fishcakes "These are a little bit special and the whole Howells clan love them. They are also unexpectedly easy to make. I've tried several variations too, including; lemon & dill sauce with salmon, and Mozzarella & cheese sauce with a cod and Cheddar cheese centre." - VeeTee Member Stacey Howells.  

What you need to get


  • 1 tray VeeTee Basmati Rice

  • 2 large boneless smoked Haddock fillets

  • 1 sachet parsley sauce

  • 60g Gruyère cheese, divided into 4 portions

  • 1 egg, beaten

  • 100g breadcrumbs

  • salt and pepper, to taste

  • oil for frying


What you need to do


  1. Preheat the oven to 180ºC/gas mark 4.

  2. Wrap the fish fillets in foil and bake for around 20 minutes or until fully cooked.

  3. Meanwhile, prepare the parsley sauce and microwave the VeeTee Basmati Rice according to pack instructions. Mix the parsley sauce and rice together in a saucepan and heat through on low heat until the sauce has become thick and creamy. Remove from the heat, stirring continuously.

  4. Remove the fish from the oven and flake away from the skin, stir into the parsley mix and the rice, season to taste and divide into 4 portions.

  5. Roll each portion into a ball and insert a piece of Gruyère cheese into the centre, ensuring that the chese stays in place and is not exposed, then flatten into a round shape.

  6. Put the beaten egg and the breadcrumbs into seperate bowls,

  7. Coat each fishcake with egg, then roll into the breadcrumbs and shallow fry on a low heat for about 10 minutes each side or until crispy and golden. Serve immediately.