Tinapa (smoked fish) and mashed potato cakes

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Connie Veneracion


  • 1 whole boneless tinapa (smoked milkfish)
  • 2 to 2 and 1/2 mashed potatoes (just potatoes — no butter, no milk, no seasoning)
  • 1 egg beaten
  • salt to taste
  • pepper to taste
  • 8 tablespoons butter for fying
  • fried eggs sunny side up
  • onion leaves finely sliced
  • garlic bits toasted


  • Peel off the skin of the smoked fish. Discard the head and tail. Break the flesh into small pieces. I don’t recommend flaking — it’s much nicer to have discernible pieces of fish in the potato cakes.
  • Mix together the smoked fish and mashed potato. Season with salt and pepper. Stir in the beaten egg.
  • Divide the mixture into four portions. Form each portion into a patty about three-quarters of an inch thick.
  • Heat a frying pan. Melt 1 tsp. of butter. Fry one potato cake at a time. To brown both sides evenly, scoop the cake with a spatula and melt another teaspoonful of butter before flipping. It’ll take about three to four minutes over medium-high heat to brown each side.
  • To serve: Place one potato cake on a plate. Top with a fried egg. Sprinkle with onion leaves and toasted garlic bits.
  • It’s a very filling and very tasty breakfast or brunch dish. But, if you like, you can have bread on the side.