Smoked fish and potato cakes

These fish cakes can be made using leftover mashed potato. They’re great served with a salad or steamed vegetables.

Smoked fish cakes
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEBrunch
TIME TO MAKE30 - 45 mins
MEAL TYPEBrunch

Method

1. Boil potatoes in water until soft
2. Drain potatoes and mash until smooth
3. Allow to cool slightly then mix through egg, breadcrumbs, smoked fish, parsley, spring onions and pepper
4. Form into 8 even fish cakes
5. Heat 1 Tbsp of the oil in frying pan over medium heat and cook 4 fish cakes until well browned on each side and cooked through. Repeat for remaining 4 fish cakes.

Tips

Smoked fish comes in various forms from whole fillets to canned in oil, spring water or brine. If using canned fish, we recommend using the varieties in spring water and draining before using.

  • 3 medium 
    potatoes, peeled and diced
  • egg
  • 1/4 cup
    dried breadcrumbs
  • 250g 
    smoked fish fillets, flaked
  • 1/2 cup
    chopped parsley
  • spring onions, sliced
  • 1/4 tsp
    ground pepper
  • 2 tbsp
    oil
Per serve
  • Energy
    1366kJ
  • Total Fat
    20.0g
  • Saturated Fat
    3.2g
  • Total Carbohydrate
    22.9g
  • Sugars
    0.9g
  • Dietary Fibre
    2.4g
  • Sodium
    315mg
  • Protein
    18.8g