About the Recipe
Try this delicious take on the classic fish cake, easy to knock up for a weekday evening meal. These are also great for lunch, and can even be fried like bubble & squeak and topped with an egg and hot sauce for a hearty breakfast or brunch.
Smoked fish Ingredients
300g smoked Kahawai
1 tablespoon of roughly chopped fresh herbs (parsley or dill work well)
Salt and Pepper
Boil the potatoes until tender, drain the water then return to the pot and place over a low heat constantly shaking the pot to dry the potatoes out. Then mash until soft and fluffy.
Lightly season the potatoes and leave to cool down.
While the potatoes are cooking remove the skin from the fish, remove any obvious bones, then flake the fish into a large bowl checking for any remaining bones as you go.
Roughly chop your fresh herbs or slice your spring onions and add to the bowl with the fish.
When the potatoes have cooled down (but are still warm) add them to the fish and herbs. Whisk up the egg and add to the bowl (if using mayonnaise instead add this now) then gently mix together.
Add a squeeze of lemon to the mix, and season with salt and pepper to taste.
While the mix is still warm, mould your fishcakes into even sized balls, then gently press down, or press into a cookie cutter to get that perfect round shape.
If making ahead, or your mix is very soft you can sit the fishcakes in the fridge to firm up.
Heat your frying pan, add a dash of oil, and cook fishcakes over a medium heat, carefully turning once, until golden brown. You can also cook them in the oven or airfryer.
Serve your fishcakes with fresh lemon or lime, a green salad and a flavoured mayonnaise (e.g. mayo and capers; mayo chilli and lime; mayo, dill and lemon).