Haddock Potato Croquettes with Lupin Zucchini Relish

Haddock Potato Croquettes with Lupin Zucchini Relish

Haddock Potato Croquettes with Lupin Zucchini Relish

Shape them into smaller croquettes for entertaining or larger fish cakes for an easy supper. The same mixture works beautifully either way.

Golden and crisp on the outside, soft and flaky on the inside, these Haddock Potato Croquettes celebrate simple Maritime ingredients. Fresh haddock is gently poached with onion and bay leaf before being folded into creamy mashed potatoes with herbs and summer savory. Finished with a crisp Panko coating and served alongside Lupin Zucchini Relish, they're equally at home as a light lunch, elegant appetizer, or comforting weeknight supper.

Serves: 4 (Make 8 Large Fish Cakes or 12 Small Croquettes

Prep Time: 35 minutes
Cook Time: 20 minutes
Chilling Time: 40 minutes
Total Time: 1 hour 35 minutes

Ingredients

For the Croquettes

  • 400 g haddock fillets
  • 1 small onion, diced
  • 1 bay leaf
  • Water, enough to cover the fish
  • Salt, for the poaching water
  • 500 g potatoes, peeled and boiled
  • 1 egg
  • 2 tsp dried summer savory
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely sliced
  • 1 tsp Dijon mustard
  • Zest of ½ lemon
  • Freshly ground black pepper, to taste
  • Salt, if needed

For Breading

  • ½ cup all-purpose flour
  • 2 eggs, beaten
  • 1½ cups Panko breadcrumbs

For Frying

  • Neutral oil (such as canola or sunflower), for shallow frying

To Serve

Method

1. Poach the Haddock

Place the haddock in a saucepan with the diced onion and bay leaf. Add enough cold water to just cover the fish and season lightly with salt.

Bring the water to a gentle simmer over medium heat. Cook for 6–8 minutes, or until the haddock flakes easily with a fork.

Remove the fish from the poaching liquid and allow it to cool slightly. Flake into bite-sized pieces, checking carefully for any bones.

Finely chop the cooked onion and reserve it. Discard the bay leaf and cooking liquid.

2. Prepare the Croquette Mixture

Mash the warm potatoes until smooth.

Add the flaked haddock, cooked onion, egg, dried summer savory, parsley, chives, Dijon mustard, and lemon zest. Season generously with freshly ground black pepper and taste before adding additional salt, as the haddock has already been seasoned during poaching.

Fold everything together gently until evenly combined. The mixture should hold together while remaining light and tender.

3. Shape the Croquettes

Divide the mixture into either:

  • 8 larger croquettes or fish cakes for a main course, or
  • 12 smaller croquettes for appetizers or entertaining.

Shape into thick rounds or traditional fish cake patties, depending on your preference.

Transfer to a parchment-lined tray and refrigerate for 20–30 minutes to firm up before breading.

4. Bread the Croquettes

Prepare three shallow bowls:

  • Flour
  • Beaten eggs
  • Panko breadcrumbs

Lightly coat each croquette in the flour, shaking off any excess. Dip into the beaten egg, then coat evenly with the Panko breadcrumbs, pressing gently so the crumbs adhere.

Return the breaded croquettes to the refrigerator for another 10–15 minutes while you heat the oil. Chilling helps the coating stay crisp during frying.

5. Shallow Fry

Pour enough neutral oil into a heavy frying pan to come about ¼ inch (6 mm) up the sides.

Heat the oil over medium heat until shimmering.

Cook the croquettes in batches, leaving space between each one.

  • Smaller croquettes: Fry for 2–3 minutes per side.
  • Larger fish cakes: Fry for 3–4 minutes per side.

Turn carefully until evenly golden brown and crisp. Transfer to a paper towel or wire rack and season lightly with sea salt while still warm.

6. Serve

Serve warm with a generous spoonful of Lupin Zucchini Relish and a wedge of fresh lemon.

Pair with a simple garden salad for lunch, or serve alongside seasonal vegetables for a satisfying supper.

Chef's Notes

  • Chilling the croquettes before frying helps them hold their shape and creates a crisp, even crust.
  • Panko breadcrumbs provide the lightest and crispiest coating, but regular dried breadcrumbs can also be used.
  • The mixture can be prepared a day ahead and refrigerated until ready to bread and fry.
  • These croquettes freeze well before or after cooking. Reheat in a 375°F (190°C) oven until hot and crisp.