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Recipe for :

Rosti Fish Cakes

This recipe has been reproduced with the kind permission of The North East of Scotland Fisheries Development Partnership.

In the Partnership's quest to promote haddock throughout the United Kingdom, they contacted Grampian and celebrity chefs for their assistance. This recipe was contributed by Sue Lawrence, Scottish Kitchen.

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500g (1lb 2oz) waxy potatoes (Charlotte, Estima, Belle de Fontenay) this is the unpeeled weight
500g (1lb 2oz) haddock fillets, cut into large chunks
15g (1/2oz) chives, chopped
1 medium egg
2 tablespoons sunflower oil


  • Peel and coarsely grate the potatoes and pat dry with kitchen paper.
  • Place the fish, chives and egg in a food processor with salt and pepper.
  • Using the pulse button, process briefly until combined - do not overprocess or you will have a gluey paste.
  • Mix this with the potatoes then divide into 910 balls.
  • Flatten out slightly and place on a kitchen paper-lined plate.
  • Chill for one hour or so, then pat dry again.
  • Heat the oil in a frying pan and, once very hot, brown the fishcakes for 34 minutes then turn and brown the other side.
  • Place them on a baking sheet and cook in a low oven (150C / 300F / Gas 2) for about 30 minutes or until piping hot and cooked through.
  • Serve warm.

Makes 9 10

Sue Lawrence
for The North East of Scotland Fisheries Development Partnership