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Fish cakes with salad and lemon yoghurt

Rata Cafe at Zealandia, Wellington have kindly supplied this delicious recipe that features on their award winning children's menu.

Fresh and delicious fish cakes with green salad and yoghurt dressing
TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours


  1. Place fish in a medium sized saucepan with the milk, bay leaf and thyme
  2. Bring to a gentle simmer and cook for approximately five minutes, being careful not to overcook the fish
  3. Remove from the heat and allow to cool in the milk, once cool remove the fish and reserve the milk
  4. Break the fish into flakes and refigerate until needed
  5. Place potatoes in a saucepan and cover with water
  6. Bring to the boil and simmer until a fork can easily be inserted
  7. Once cooked, drain and mash with a little of the reserved milk to make a soft and moist mash- not so much that it becomes sloppy though
  8. place the corn in the microwave and cook on high for six minutes
  9. Once finished peel the corn and cut the kernels off with a sharp knife
  10. When mash has cooled down enough to handle add the corn, spring onions, eggs and flaked fish and mix gently
  11. Form into approximately 100g pattys
  12. Dredge pattys in flour then a little of the reserved milk and then into breadcrumbs
  13. Pan fry the pattys until golden brown on both sides then finish in an oven set at 180C for 10 minutes
  14. Serve with a dressing made by mixing the yoghurt, lemon juice and zest and a green salad


Rata Cafe use gluten free flour and breadcrumbs to keep this recipe gluten free.

  • 400 g
    tarakihi fillets
  • 250 ml
    reduced fat milk
  • bay leaf
  • thyme sprigs
  • 1 kg
    agria potatoes, peeled and quartered
  • whole corn cobbs
  • spring onions, sliced
  • egg
  • 1/4 cup
  • 1/2 cup
  • 3 tbsp
    olive oil
  • 150 ml
    reduced fat yoghurt
  • 50 ml
    lemon juice
  • 5 g
    lemon zest
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugars
  • Dietary Fibre
  • Sodium