Smoked Fish Cakes

bowl Serves 4


  • 2 medium (400g) potatoes, peeled
  • 400 g flaked smoked fish
  • 1/2 cup chopped coriander
  • 4 spring onions, chopped
  • 1 Tbsp finely grated fresh ginger
  • 1 large red chilli, finely chopped
  • 1 tsp finely grated lemon zest
  • 1 egg, lightly beaten
  • freshly ground black pepper
  • 2 Tbsp oil
  • sweet chilli sauce to serve
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  • 1. Place the potatoes in a saucepan of water, bring to the boil and simmer for 8 minutes until the potatoes are half cooked. Drain, cool slightly and grate.

  • 2. Place the grated potato, smoked fish, coriander, spring onions, ginger, chilli, lemon zest, egg and black pepper into a bowl. Mix well and form the mixture into 12 fish cakes.

  • 3. Heat the oil in a frying pan. Cook the fish cakes over medium heat for 5 minutes on each side or until they are golden brown and cooked through. Drain on absorbent paper towels and serve with sweet chilli sauce.

  • Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.

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