Smoked Hoki Fishcakes with Smoked Cheddar
Hoki is a seawater fish, found off the coats of New Zealand and Australia. Also known as blue grenadiers due to the turquoise blue tone they have to their skin. They have a mild flavour and dense white flesh, which is suitable for smoking. Smoked to ad
- 500g floury potatoes, peeled and cut into chunks
- 400g smoked hoki 3 spring onions, finely sliced
- 50g smoked cheddar, grated
- zest of 1 lemon handful of chives, finely chopped
- 1 egg, beaten
- 3 tbsp plain flour
- 3 tbsp olive oil (for frying)
- salt and pepper
- Bring a large pan of salted water to the boil, and simmer the potatoes for 15-20 minutes until tender.
- Meanwhile, cook the hoki. To do so, add the fish to a deep pan and add 1 pint of water. Simmer for 4 minutes until partly cooked. Set aside to rest in their water for a few minutes.
- When the potatoes are ready, drain and mash. Pour away the liquid from the fish, and flake it into chunks.
- In a large bowl, add all of the ingredients other than the flour and oil. Mix everything together, and season with salt and pepper.
- Put the flour onto a plate and spread around. Shape the fish mix into 4 patty shapes, and coat each one in the flour. Place on a plate and chill in the fridge for an hour or so to firm up.
- Heat the olive oil in a frying pan on a medium heat.
- Add the fishcakes and fry each side for 6 minutes, or until golden and crisp.