My favourite fish for fishcakes is Kahawai, (Arripis trutta/truttaceus). Australians, for some inexplicable reason I cannot fathom, call it ‘salmon’. It is a popular game fish here as in NZ, but also as in NZ, not so popular for eating by many Europeans, as it has some dark meat with a strong flavour. I like the taste.
- 500g flaky fish fillets, smoked fish fillets, or salmon fillets – or a mixture
- 2 bay leaves
- 1/2 cup milk
- 3 cups mashed potato, cooled. (do not put butter or milk in the mash). Instant mash is quite acceptable, but use less water than recommended on the packet..
- ½ tsp finely grated lemon zest
- 1 onion, finely chopped a bunch of parsley, finely chopped (about a cupful)
- 2 anchovies, mashed
- 1 tsp flour
- 1 Tblsp of fish soup powder
- 1 tsp ground black pepper
- 1/2 tsp curry powder
- a saucer of flour for dredging
- 1 egg, beaten in a saucer
- polenta in a saucer for coating
- olive oil, for frying
- Put the fish in a pan with the milk and bay leaves
- Bring to a simmer and turn off the heat.
- Drain in a colander and leave for twenty minutes to cool.
- Mix the potato, chopped onion, anchovies, lemon zest, parsley, pepper, curry and tsp of flour.
- Break up the fish and gently mix it into the potato mixture
- Divide the mixture into 6 or 8 balls and roll each in flour, then beaten egg, then polenta
- Flatten the balls to patties and place few at a time into a pan of hot oil
- Fry both sides until golden
caper cream mayonnaise
- 1/4 cup “Best” brand mayonnaise
- 1Tbsp sour cream
- 1 tsp capers, rinsed and chopped
- 1/2 tsp Dijon mustard
- 1/4 tsp lemon juice
- Mix the ingredients and chill in the refrigerator
- When ready to serve put a spoonful on top of each fishcake, along with a slice of smoked salmon and a lemon wedge.