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Smoked Fish Cakes

 Smoked Fish Cakes
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Prep Time
20 minutes (plus 20 minutes refrigeration)
Cook Time
15–20 minutes
Servings
Makes 6 servings
What You Need
Recipe
Fish cakes are a classic. Our fresh and modern take on these include kumara as the base and a pumpkin seed panko crumb for extra bite. Deliciously sweet, smoky and completely more-ish!.
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600g red kumara, peeled and cut into pieces
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2 spring onions, chopped
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½ cup grated carrot
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450g smoked fish, skin removed and flaked
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Handful of fresh parsley leaves, chopped
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1½ tsp Gregg's Lemon Pepper Seasoning
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2 Tbsp pumpkin seeds
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¾ cup panko breadcrumbs
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1 egg, beaten with 1 Tbsp cold water
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Vegetable oil for frying
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Lemon wedges (to serve)
Make It
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Cook the kumara in lightly salted boiling water until tender. Drain well and mash. Allow to cool.
Recipe description
Place the cooled kumara in a mixing bowl. Add the spring onions, carrot, flaked smoked fish, parsley and Gregg’s Lemon Pepper Seasoning. Season with black pepper.
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Form mixture into 6 patties. Place on a tray.
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Mix the pumpkin seeds and panko breadcrumbs and tip onto a plate.
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Dip the fish cakes in beaten egg then coat in the crumb and seed mix. Refrigerate for 20 minutes.
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Pour enough oil into a frying pan to a depth of 5 mm. Heat the oil over medium heat. Pan-fry the fish cakes for 6–7 minutes on each side or until golden and hot.* Serve with HEINZ [SERIOUSLY] GOOD™ Tartare Sauce , lemon wedges and a green salad on the side.
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* Fish cakes can be browned in a frying pan then placed on a baking tray and transferred to a preheated oven at 200°C (fan assisted) to continue cooking until the fish cakes are hot.
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** We used smoked trevally but any fresh smoked fish will work.
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