Vital Fish Cakes

Add more flavour and flair to your summer menu with these scrumptious Vital Fish Cakes, made with Vital ‘ s Original Soy Sauce.

Serves 4-6

Prep time: 20 minutes 

Cook time: 25 minutes


Glaze & dipping sauce:

6 Tbsp Vital Original Soy Sauce

2 Tbsp honey 

4 tsp ginger, finely grated 

4 tsp garlic, finely grated 

2 tsp fresh chilli, finely diced 

Fish cakes: 

1 x lightly smoked *snoek ± 650g – 700g raw 

(you want to end up with 500g cooked flaked fish)

500g cooked sweet potato, mashed

Zest of 1 lemon

1 Tbsp ginger, grated

1 tsp garlic, grated

2 tsp fresh chilli, finely diced

1 large shallot, finely diced

½ cup fresh coriander, roughly chopped

2 Tbsp Vital Original Soy Sauce, or more to taste 

Olive oil, for cooking

Salt and pepper, to taste 

Lemon wedges, to serve 

*These fish cakes can be made with any sustainable flakey fish you have access to. 

Salmon, kingklip, hake, yellowtail, haddock  etc… Just adjust the baking time according to the thickness of your fish fillets and their cooking time. 


To make the glaze / dipping sauce:

Combine all the ingredients in a small bowl and whisk together.

Divide in two, reserving one half for the dipping sauce. 

To make the fish cakes: 

Preheat oven to 200˚C. 

Brush the remaining half of the glaze over the snoek. 

Bake for 15 minutes or until cooked through. 

Allow to cool and then flake apart, discarding the bones and skin. 

Place the flaked fish in a large bowl. 

Add the sweet potato, lemon zest, ginger, garlic, chilli, shallot and coriander. 

Drizzle over Vital Original Soy Sauce and mix well. 

Taste to adjust seasoning / amount of soy sauce. 

Divide fish cakes into 12. 

Shape into patties. 

Heat a drizzle of olive oil in a non-stick frying pan. 

Fry the fishcakes in batches until deeply golden brown on both sides. 

Serve with a crisp green side salad, a squeeze of some fresh lemon juice and the dipping sauce on the side.