Curried smoked fish cakes with garlic mayo
These delicious, economical fish cakes are made with canned fish with a smoked flavour.
|400 g||Orange kumara|
|310 g||Smoked fish, canned, drained|
|1||Egg, small, lightly beaten|
|1||Spring onion, finely diced|
|2 tsp||Curry powder|
|1 tsp||Chilli paste, or sambal oelek|
|½ cup||Polenta, fine, or dried breadcrumbs|
- Peel, chop and boil the kumara, until tender. Drain well and mash.
- Meanwhile, place the fish in a bowl and flake using 2 forks. Combine with the cooled kumara, egg, spring onion, curry powder, salt, pepper and chilli paste. Mix well. Form into 6-8 cakes. Coat in the polenta or breadcrumbs. Chill until ready to cook.
- To cook, heat the oil in a non-stick frying pan. Pan-fry the fish cakes for about 3-4 minutes each side on medium heat, until golden and hot.
- Combine the garlic mayo ingredients. Serve with the fish cakes.