Smoked Fish Cakes

Ingredients
- 2 medium (400g) potatoes, peeled
- 400 g flaked smoked fish
- 1/2 cup chopped coriander
- 4 spring onions, chopped
- 1 Tbsp finely grated fresh ginger
- 1 large red chilli, finely chopped
- 1 tsp finely grated lemon zest
- 1 egg, lightly beaten
- freshly ground black pepper
- 2 Tbsp oil
- sweet chilli sauce to serve
Method
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1. Place the potatoes in a saucepan of water, bring to the boil and simmer for 8 minutes until the potatoes are half cooked. Drain, cool slightly and grate.
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2. Place the grated potato, smoked fish, coriander, spring onions, ginger, chilli, lemon zest, egg and black pepper into a bowl. Mix well and form the mixture into 12 fish cakes.
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3. Heat the oil in a frying pan. Cook the fish cakes over medium heat for 5 minutes on each side or until they are golden brown and cooked through. Drain on absorbent paper towels and serve with sweet chilli sauce.
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Courtesy of Food Magazine. Recipe by Bronwyn Byrne. Photography by Shaun Cato-Symonds.