Smoked Fish Cakes

Smoked Fish Cakes

Home » Food » Smoked Fish Cakes

1 September 2023

Reading Time: 2 minutes

Fish cakes are always a winner in my household. While they definitely satisfy most weeknight cravings, they’re also spectacular when served on a sunny day alongside a crisp glass of white wine. These are a great hosting hack if you’re entertaining and need to whip up some canapés – simply reduce the patty size by rolling the batter into smaller balls.

Serves: 4-5


450g medium potatoes
200g boneless, skinless smoked white fish
200g boneless, skinless white fish fillets
½ cup mayonnaise
2 tablespoons capers
1 tablespoon Dijon mustard
Zest of 1 lemon
2 spring onions, thinly sliced
½ cup finely chopped Italian parsley
½ cup finely chopped fresh dill
½ cup panko crumbs
1 egg
Salt and black pepper
¼ cup light cooking oil
Lemon or lime wedges, for squeezing

Herby Mayonnaise

½ cup mayonnaise
¼ cup lemon juice
A handful of fresh dill, finely chopped
½ teaspoon paprika
Salt and black pepper


  1. Bring a large saucepan of water to the boil on a high heat. Peel and quarter the potatoes, add to the pot and simmer for 10 minutes or until soft.
  2. While the potatoes are cooking, blitz the smoked fish, fresh fish, mayonnaise, capers, mustard and lemon zest in a food processor until smooth.
  3. Drain the potatoes well. Place them in a large mixing bowl, then mash until smooth. Add the fish mixture, spring onions, herbs, panko crumbs and egg. Season with salt and cracked pepper. Mix well.
  4. Using your hands, roll the mixture into 8 balls. Press down to create a flat patty.
  5. Heat two large, non-stick pans on a medium/low heat. Add 2 tablespoons of oil to each pan. Fry the fish cakes for 5 minutes on each side.
  6. While the fish cakes are cooking, mix the Herby Mayonnaise ingredients in a small serving bowl. Season with salt and cracked pepper. Set aside.
  7. Serve the fish cakes on a large serving platter with the Herby Mayonnaise and lemon or lime wedges on the side.

Extracted from Miss Polly’s Kitchen, by Polly Markus. Photography by Melanie Jenkins (Allen & Unwin NZ, RRP $45, released August 30).

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