Smoked fish cakes with wedges and garlic mayonnaise
We bought two smoked mullet at Avondale Market and used them for this recipe.
(You can click on ingredients to see more related recipes)
|2||Smoked fish, to get about 600g of flesh|
|1 optional||Red pepper|
|1 to taste||Salt & freshly ground pepper|
wedges and mayo
- 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.
- Cook 4 peeled medium potatoes until soft, drain and mash.
- 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.
- Mix all these ingredients together, add 2 whole eggs and season well (the best way to combine all these ingredients is with clean hands).
- Shape into patties and sit them in the fridge for a bit to firm up.
- Put a little oil in a pan and cook the fish cakes in batches. Let one side brown then turn over.
- Sit on a paper towel to drain and keep warm in the oven until ready to serve.
Kumara and potato wedges
- Cut the kumara and potatoes into wedge shapes (you can leave the skin on if you like, scrub them well first, though).
- 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.
- Peel 2 cloves of garlic. Smash these into a little salt on a board until all smooth.
- Add this and a squeeze of lemon to some prepared mayonnaise and mix together. Serve with the fish cakes and wedges.