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Smoked fish cakes

Serves   6
Prep time: 25 mins
Cooking time: 20 mins

Gather together a few of your favourite people, put some local beers on ice, and whip up a few fish cakes while you're waiting for the BBQ to heat up.





  • 6 large agria potatoes
  • 1/4 kilo of smoked fish (warahou, snapper etc)
  • 1 medium chili
  • 3 cloves of garlic
  • 1/4 cup fresh parsley
  • 1 bay leaf (fresh if possible)
  • 1/2 cup breadcrumbs
  • 1/2 cup flour
  • 1 egg, beaten with a fork
  • Salt and pepper
  • Olive oil


  1. Peel, boil (with salt and bay leaf) and mash the potatoes.
  2. Leave to cool for ten minutes.
  3. While that's happening, remove skin and any bones in fish and break it up into small pieces. 
  4. Chop garlic, chili and parsley.
  5. Mix all the above ingredients together and add salt and pepper to taste.
  6. Set up a bowl with cold water, one plate with the flour, one with the beaten egg, one with breadcrumbs.
  7. Dip your hands in the water and mould a golf ball sized fish cake.
  8. Dip it in the flour, the egg and then the breadcrumbs. Repeat until you've used all the mixture. 
  9. Warm up the olive oil in a fry pan over a medium heat and cook the fishcakes, or cook in the oven at 180°, turning to fry the other sides.

Serve with vegetables and hollandaise sauce or tasty chutney.