Smoked Fish Cakes are probably the first full meal I have made from entirely self-sufficient sources and it was SO satisfying! It’s an easy recipe, with common ingredients you will likely have on hand and maybe even in your own backyard.
Ingredients for Fish Cakes
- 500g kumara (or potato)
- 200g smoked fish (I used trout, but any smoked fish will do)
- 3 spring onions
- Handful of parsley (or coriander)
- 1 egg
- Lime zest (or lemon)
- Salt, pepper to taste
- Flour for dusting
- Oil for frying
How to make Smoked Fish Cakes
- Chop kumara, and bring to a boil for around 15min.
- Once Kumara is soft, drain and mash it.
- While Kumara is boiling, chop the spring onion and parsley, and flake fish.
- Add spring onion, parsley, fish, lime zest and egg to the mashed kumara and mix well. Season with salt and pepper.
- Heat oil in fry pan over medium heat
- Form mixture into patties and dust with flour, pop into pan frying, flipping once until golden on both sides.
- Eat it! Squeeze of lime juice, quick pickled onions, beetroot, or sweet chilli really tops it off. Serve with a handful of fresh salad or veges.
Recipe Tips
- Mixture too sticky? Add a spoonful of flour.
- Mixture too dry? Add another egg.
- Mixture too delicious? Eat it.
I have really come to enjoy our trout fishing trips. While we usually catch and release, occasionally and when the season is right we bring a nice fish or two home for the smoker, and then stock the freezer with these fish cakes for a super quick and easy weeknight meal.
They freeze super well once formed into patties, take them out to defrost and then dust and fry. Or skip that and put them straight from frozen into the air fryer for 20 minutes!
