Smoked Fish Cakes
Gather together a few of your favourite people, put some local beers on ice, and whip up a few fish cakes while you're waiting for the BBQ to heat up.
View the method
- 6 large agria potatoes
- 1/4 kilo of smoked fish (warahou, snapper etc)
- 1 medium chili
- 3 cloves of garlic
- 1/4 cup fresh parsley
- 1 bay leaf (fresh if possible)
- 1/2 cup breadcrumbs
- 1/2 cup flour
- 1 egg, beaten with a fork
- Salt and pepper
- Olive oil
Back to ingredients
- Peel, boil (with salt and bay leaf) and mash the potatoes.
- Leave to cool for ten minutes.
- While that's happening, remove skin and any bones in fish and break it up into small pieces.
- Chop garlic, chili and parsley.
- Mix all the above ingredients together and add salt and pepper to taste.
- Set up a bowl with cold water, one plate with the flour, one with the beaten egg, one with breadcrumbs.
- Dip your hands in the water and mould a golf ball sized fish cake.
- Dip it in the flour, the egg and then the breadcrumbs. Repeat until you've used all the mixture.
- Warm up the olive oil in a fry pan over a medium heat and cook the fishcakes, or cook in the oven at 180°, turning to fry the other sides.
Serve with vegetables and hollandaise sauce or tasty chutney.