Outback Smoked Fishcakes

Playing with Smoke part 2:
Outback Smoked Fish Cakes

Another use for liquid smoke.  These are ROOOLLY Good


Smoked Fishcakes

A real camping dish.  Apart from the eggs, everything comes from a can or packet.  This recipe uses canned sardines*because that is what I had, but any fish will do.  It should make 6 – 8 fishcakes, but I got lazy. I made two slightly outsize and two very outsize.


  • 2 cups instant mashed potato flakes
  • 1 cup boiling water
  • 2 Tbsp. dried parsley
  • ½ tsp curry powder
  • ½ tsp dried garlic flakes
  • 1 Tbsp. dried onion flakes
  • 1 tsp dried lemon zest or lemon myrtle
  • A few grinds of salt & pepper
  • 1 tin sardines in oil*
  • 1 tin sardines in brine*
  • 2 eggs
  • A few squirts of Liquid Smoke
  • Fine breadcrumbs for coating.
  • Oil for frying

What to do:

  1. Mix the potato flakes, parsley, onion, garlic, lemon zest, curry powder, salt & pepper in a bowl
  2. Spray with smoke
  3. Add the boiling water and canned fish, including the liquid from the cans, and mix well.
  4. Cover and leave to stand in the refrigerator for at least half an hour
  5. Add the eggs and mix well again.
  6. Form into balls and roll in breadcrumbs to coat
  7. Flatten the balls to patties and fry in hot oil.

About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in accompaniment, barbecue, Breakfast, fish, potato, seafood, smoked and tagged , , , . Bookmark the permalink.

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