Recipe: Smoked fish cakes

By Grant Allen

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Garlic mayonnaise and kumara wedges go perfectly with smoked fish cakes. Photo / Doug Sherring
Garlic mayonnaise and kumara wedges go perfectly with smoked fish cakes. Photo / Doug Sherring

We bought two smoked mullet at Avondale Market.

1 Shred the fish from the bones and thoroughly check that you have removed all the little ones. You'll get about 600g of picked-over meat.

2 Cook 4 peeled medium potatoes until soft, drain and mash.

3 Slice 2 spring onions and 5 blanched green beans. Harper chopped some red pepper to add more colour. You could also add a few frozen peas.

4 Mix all these ingredients together, add 2 whole eggs and season well (the best way to combine all these ingredients is with clean hands).

5 Shape into patties and sit them in the fridge for a bit to firm up.

6 Put a little oil in a pan and cook the fish cakes in batches. Let one side brown then turn over.

7 Sit on a paper towel to drain and keep warm in the oven until ready to serve.

Kumara and potato wedges

These are dead easy.

1 Cut the kumara and potatoes into wedge shapes (you can leave the skin on if you like, scrub them well first, though).

2 Put in a baking dish with a good coating of oil and a fair bit of salt. Put in a moderate oven and toss them every so often to get a good colour all over. Drain on a paper towel before serving.

Garlic mayonnaise

1 Peel 2 cloves of garlic. Smash these into a little salt on a board until all smooth.

2 Add this and a squeeze of lemon to some prepared mayonnaise and mix together.

Serve with the fish cakes and wedges.

- Herald on Sunday

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