Smoked Fish Cakes

Works well with any white fleshed smoked fish

• Ready In: 13 mins
• Serves: 6
• Yields: 6

Ingredients

• 1 1⁄2 cups mayonnaise (good quality)
• 3  hard-boiled eggs (peeled and finely chopped)
• 1⁄2 cup  gherkin (Finely Diced)
• 1⁄4 cup flat leaf parsley (finely chopped)
• 1  lemon (juice only)
• 1  teaspoon sea salt (flakey to taste)
• 1⁄2 teaspoon cracked black pepper (to taste)
• 1⁄3 cup  oil (Canola or rice)
• 1⁄2 cup onion (finely diced)
• 1⁄2 cup celery (finely diced)
• 1⁄2 cup green capsicum (finely diced)
• 650  g potatoes (Agrai or other fluffy type, peeled and cut into small dice)
• 550  g  smoked fish fillet (Kawhai or other white fleshed sort)
• 1⁄2 cup flat leaf parsley (finely chopped)
• 1⁄2 cup chives (finely chopped)
• 1  cup mayonnaise (Good-Quality)
• 1  lemon (juice & zest)
• 1  teaspoon sea salt (flakey)
• 1⁄2 teaspoon cracked black pepper (or to taste)
• 3  cups panko breadcrumbs (or Regular Breadcrumbs)
• 1⁄2 cup  oil (for Cooking)
• 3  lemons (halved to serve)

Directions

1. STEP 1. EGG AND GHERKIN MAYO.
2. Stir the mayonnaise, egg, gherkin, parsley and lemon juice together in a bowl. Season to taste with salt and pepper, then refrigerate until required.
3. STEP 2. SMOKED FISH CAKES.
4. Place a skillet or sauté pan on medium-low heat. Add the oil followed by the onion, celery, and green capsicum. Sweat for 20 minutes without colouring until cooked through.
5. Place the diced potato in a suitable-sized saucepan and cover with cold salted water. Bring up to the boil on high heat and cook until just soft, about 5 minutes. When just soft but not falling apart, remove from the heat, strain and spread on a tray to cool.
6. Take a medium to large bowl. Pick through the smoked fish with your hands, loosely breaking up the fish and removing any bones. Add the cooked sweated vegetables and the potato. Now add the parsley, chives, mayo, and lemon zest and juice. With clean hands, blend the ingredients together until combined. The potato will break up a bit and help bind the cakes. Taste and season with salt and pepper.
7. Put the panko or breadcrumbs in another bowl. Mould the smoked fish mixture into 12 even-sized cakes, and liberally crumb.
8. Refrigerate until required.
9. STEP 3. TO COOK AND SERVE.
10. Heat your barbecue flat-top or skillet to medium-low heat. Once hot, brush with a liberal amount of oil. Cook the smoked fish cakes until golden on either side and hot through the centre.
11. To serve, place two cakes on each plate. Add a dollop of the egg and gherkin mayo.l. Finish with a squeeze of lemon.