FoodCoop Recipes
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
Prep
10 minutes
Cook
30 minutes
Serves
4
Ingredients
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
Method
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.
