Smoked fish cakes with wedges and garlic mayonnaise
We bought two smoked mullet at Avondale Market and used them for this recipe.
|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.