Smoked Fish Cakes

By 5th October 2015 October 7th, 2019 No Comments
Delicious Fishcakes are packed full of flavour and fantastic with a simple watercress salad and a squeeze of fresh lemon!
They are so easy and quick to make and kids love them too! they can make big ones for dinner or little ones for a after school snack!


  • 450 gm of smoked Kahawai or salmon ( flaked into pieces )
  • 3 large Agria potatoes, peeled and chopped
  • 1 tbsp of butter
  • 1 lemon, zested and juiced
  • 1 tbsp of Dijon mustard
  • Handful parsley, chopped
  • Handful coriander, chopped
  • 1 egg, beaten
  • 1/2 cup breadcrumbs ( wholemeal preferred )
  • A little flour
  • Olive oil
Place the potatoes in saucepan of water, salt, boil and simmer till tender.
Drain the potatoes in a colander, cover and leave for a couple of minutes.
Tip back into the hot pot and and mash with a fork , add the butter.
Add the mustard, chopped herbs, combine and season with salt and pepper.
Fold the flaked fish into the potato mix, mould into 4 cakes approx 2.5 cm thick and refrigerated.
Coat fishcakes in a little flour, then cover the cake completely in the beaten egg , followed by the breadcrumbs.
Heat a little oil in a frypan, place fishcakes in and cook outside until golden brown.
Serve with a fresh watercress salad and a big piece of fresh juicy Lemon!