Kahawai Fish Cakes

SpotX Wild Foods Recipe from Margaret Dixon
Prep:20 minutes Cook:15 minutes Difficulty:1

Ingrediants:

• 250 grams steamed or smoked kahawai, flaked.
• 2 cups cold mashed potatoes.
• 1 red onion, finely chopped.
• 1 tablespoon chopped parsley or coriander.
• 1 egg.
• ¼ teaspoon mixed herbs.
• 1 tablespoon milk.
• 1½ cups toasted breadcrumbs.
• Oil.

Directions:

• Mix flaked fish in a bowl with potato.
• Add onion, mixed herbs, parsley/coriander and salt and pepper to taste.
• On a floured board form into 6-7 flattened and rounded ‘biscuits'.
• Combine egg and milk and beat lightly.
• Dip each fish cake into the mixture and then coat with breadcrumbs.
• Ideally, place in fridge for an hour or freezer for 30 minutes to set.
• Heat oil in a frying pan and cook fish cakes until brown on both sides.
• Drain on a kitchen towel and serve immediately.