Smoked fish cakes with lemon caper mayo

Serves: Serves 4-6 (makes 8-10 fish cakes)
Prep: 15 minutes
Cooks In: 25 minutes

Smoked fish cakes with lemon caper mayo

These smoked fish cakes are a cinch to make, and so versatile – use any smoked fish (or  salmon), and either potato or kumara. They’re a great way to use up leftover mash from dinner the night before. Topped with a poached egg and a fresh salad on the side, they make a great brunch or lunch.

This would make a great brunch if you had people coming over – you could have the fish cakes prepared and ready to fry off, or even have them pre-cooked and keeping warm in the oven until you’re ready to serve. You can use any smoked fish (or salmon). This is also a great way to use up leftover cooked potato or kumara.

If you would like some tips on how to perfectly poach eggs, check out this video for some tips.


Print Recipe

  • potato or kumara 500g, peeled and chopped (or 2-2 ½ cups leftover mashed potato or kumara)
  • smoked fish 200g, flaked (or other smoked fish)
  • spring onions 2-3 finely sliced
  • flat-leaf parsley 3-4 tablespoons, finely chopped
  • free-range egg 2
  • lemon zest of one
  • salt ½ teaspoon
  • black pepper ½ teaspoon , freshly ground
  • flour 2-3 tablespoons (plain, gluten-free, or rice flour)
  • oil 2 tablespoons

To serve

  • poached free-range eggs 4 (optional)
  • watercress or baby rocket 4 handfuls
  • lemon 1, cut into wedges

Lemon caper mayo

  • good quality mayonaisse ¼ cup
  • 2 tablespoons natural unsweetened Greek yoghurt 2-3 tablespoons
  • capers 1-2 tablespoons, chopped
  • lemon zest and juice of ½


  1. Preheat oven to 50°C. Cook potato/kumara in a saucepan of boiling water until soft, 12-15 minutes. Drain well, return to the pan and place back onto low heat for a few minutes – this will help the potato/kumara dry out a bit. Mash roughly, then mix well with salmon, spring onion, parsley, egg, lemon zest and salt and pepper.

  2. Scoop out 1/3 cup portions of fishcake mixture and shape into patties. Carefully dust each patty in flour.

  3. Heat a good drizzle of oil in a large non-stick frying pan over medium heat. Cook fishcakes in batches for about 3 minutes each side until golden brown. Wipe the pan clean with a paper towel in between batches and add a little more oil as needed. Keep fishcakes warm in the oven as you cook them.

  4. Mix all lemon caper mayo ingredients together.


To serve, place 2-3 fishcakes on each plate and top with a poached egg (if desired). Serve with watercress or rocket, a dollop of lemon caper mayo, and a lemon wedge on the side.


Tip – If cooking the potato/kumara from scratch, don’t skip the step of drying the it out over a low heat – this will ensure the mixture is not too wet. Once you’ve cooked the fishcakes, you can freeze them (they will keep for a couple of months). Then just defrost and reheat in the oven until hot through for a convenient meal.

Nutritional Information Per Serving
24 g
4.46 g
Total Fat
13.1 g
16.9 g