Smoked Kahawai Potato Cakes


by Al Brown

Have friends round for brunch in style with this not often seen hero. Feel free to add personal flourishes to this dish for your own personal tastes.

Prep Time: 20 minutes

Cook Time: 40 minutes


  • 1T butter
  • 2.5C basmati rice
  • 6 eggs
  • 500g smoked kahawai
  • 1C milk
  • 1C cream
  • 100g butter
  • 2 large onions, finely diced
  • 1T minced garlic
  • 1T minced fresh ginger
  • 1T minced fresh chilli
  • 1T turmeric
  • 1/2T cumin
  • 1/2T garam masala
  • 1/2C finely chopped parsley
  • Salt and freshly ground black pepper
  • 4 lemons

1. In a large saucepan add 6 cups of water and the knob of butter. Bring to the boil. Wash rice under cold water, drain and stir into the boiling water. 2. Reduce to a simmer, cover and cook for 20-25 mins until all the water is absorbed and rice is soft to the bite. Fluff up rice with a fork and set aside. 3. Place eggs in a saucepan with cold water. Bring to the boil, cook for 4 mins, then remove from the water and leave to cool at room temperature. Then peel, roughly chop and refrigerate. 4. Place kahawai in a saucepan and steep in the milk and cream (just below simmering). 5. In a large saucepan add the butter, onions, garlic, ginger, and fresh chilli. Saute over medium heat for few mins then add turmeric, cumin and garam masala. Reduce heat to low and sweat for 20 mins, stirring occasionally. Add cooked rice and stir through to coat all the grains. 6. Now add the steeped fish along with the milk and cream, stir to combine. Fold in the eggs and parsley and season. Stir in the juice of 2 lemons and cut other 2 into wedges. 7. To serve divide into warm bowls with a lemon wedge. Accompany with a green salad.