Smoked Fish Cakes

Fish cakes are a classic that are making a comeback. Our fresh and modern take on these include kumara as the base and a sunflower seed panko crumb for extra bite. Deliciously sweet and smoky and completely moreish!

Prep Time:
Cook Time:

How to Cook

  1. Cook kumara in lightly salted boiling water until tender. Drain well and mash. Allow to cool. Transfer to a mixing bowl. Add spring onions, grated carrot, flaked smoked fish, chopped parsley, and Gregg’s Lemon Pepper Seasoning. Season with black pepper.
  2. Form mixture into 6 patties. Place on a tray.
  3. Mix pumpkin seeds and panko crumbs and tip onto a plate or tray.
  4. Dip fish cakes in beaten egg and coat in the panko crumb mix. Refrigerate for 20 minutes.
  5. Pour enough oil in a frying pan to a depth of 0.5cm. Heat the oil. Pan fry the fish cakes over medium heat for about 6-7 minutes on each side until golden and hot.* Serve with HEINZ [SERIOUSLY] GOOD™ Tartare Sauce and a green salad on the side.

* Fish cakes can be browned in a frying pan then placed on a baking tray transferred to a preheated 200°C oven to continue cooking until fish cakes are hot.
** We used smoked trevally but any fresh smoked fish will work.


  • 600 g red kumara, peeled and cut into pieces
  • 2 spring onions, chopped
  • ½ cup grated carrot
  • 450 g smoked fish, skin removed and flaked
  • handful fresh parsley leaves, chopped
  • 1 ½ tsp Gregg's Lemon Pepper Seasoning
  • 2 Tbsp pumpkin seeds
  • ¾ cup panko crumbs
  • 1 egg beaten with 1 Tbsp cold water
  • Vegetable oil for frying
  • HEINZ [SERIOUSLY] GOOD™ Tartare Sauce

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