Easy Smoked Fish Cakes

Easy Smoked Fish CakesRegular readers may have guessed that we eat fish on a fairly
regular basis – most weeks, three times – but there are times when locally caught fresh fish isn’t as readily as available as others and at these times smoked fish is a great alternative and one of the best ways to use it, is as fish cakes.

These are rustic fish cakes – I don’t bother peeling the potatoes so the mash base it fairly rough, then I flake the fish into fairly large pieces. So there is nothing sophisticated about these easy fish cakes, but they are sure to become a favourite with not only the cook, but also the eaters!

Easy Smoked Fish Cakes

Serves 4 – Makes 8 cakes

500g potatoes, scrubbed and cut into chunks
sea salt
400g smoked fish of your choice, skin and bones removed, flesh broken into pieces
2 green onions, chopped
1 tbsp Dijon mustard
1 egg, lightly beaten
1 lemon
vegetable oil

1              Place potatoes in a saucepan and pour cold water to cover, cover and bring to the boil over a medium heat. Remove lid, add salt to taste and simmer for 15-20 minutes or until potatoes are tender.

2              Drain potatoes, add a knob of butter and enough milk to make a fairly stiff mash. Mash potatoes to make a rough mash, add green onions, mustard, egg and a squeeze of lemon juice and mix to combine.

3              Line a tray with plastic food wrap. Shape mixture into eight cakes and place in freezer for 20 minutes to completely cool.
Alternatively, the fish cakes canbe made earlier in the day and placed in the fridge until required.

4              When ready to cook, place a knob of butter and a good splash of oil in a large frying pan over a medium heat and heat until butter melts and foam subsides. Add fish cakes and cook for 5-6 minutes each side or until browned and heated through.

Serving suggestion: Accompany with a salad of mixed leaves and a homemade tomato sauce, mayonnaise or aioli.

So tell me, do you use smoked fish when fresh is unavailable or the
supply is limited?

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes, green onions: Krismaw Gardens – Hastings; Egg: Verry Eggs – Napier; Milk: Origin Earth
Havelock North; From the garden: lemon; Store Cupboard
vegetable oil, butter, mustard, salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other smoked fish recipes you might like to try:

Smoked Fish, Leek & Potato Chowder

Smoked Fish, Leek & Potato Chowder

Smoked Fish & Potato Salad with Beetroot Dressing

Smoked Fish & Potato Salad with Beetroot Dressing

Fennel, Potato & Smoked Fish Hash

Fennel, Potato & Smoked Fish Hash


6 thoughts on “Easy Smoked Fish Cakes”

  1. I do love a bit of rustic family cooking. I thought you must eat a lot of fish! I like how the fish is flaked into big chunks and how you needn’t bother to peel the potatoes – now that’s a time saver! xx
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    1. No probs freezing – Anna – make to end of step 3 and instead of putting in fridge, freeze – easy.

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