Teach a man to fish and you feed him for a lifetime, the saying goes. Which is why flaky cakes filled with wholesome fish has always been a regular on West Coast menus.
The ultimate fish cake
Ingredients: 4 maasbankers/mackerel, shredded in a food processor; 2 potatoes, shredded; 6 slices day-old wholegrain bread, toasted & processed into breadcrumbs; 2 whisked eggs; 2 onions, diced; ½ tbsp dried thyme; 2 tsp lemon juice; 1 tbsp flatleaf parsley, chopped; 1 tbsp snipped chives; 2 tbsp mayo; 1 tsp mustard; 1 tsp salt; flour; oil.
Preheat oven to 180oC. Dump shredded fish into a fine sieve and push out excess liquid. Set aside. In a large mixing bowl, add all other ingredients except the flour and mix. Add in the shredded fish and mix well. (If ingredients are too wet, add ½ cup breadcrumbs or leave in the fridge overnight.)
Dust a large plate with flour. Form the fish cake balls with 3 tbsp of the mixture. Flatten the ball slightly and place on plate. Repeat. Finally, dust fish cakes with a flour layer and place the plate in freezer for 10 minutes until firm.
Coat a skillet with a thin oil layer. Cook the fish cakes in batches – about 4 minutes a side. Gently add the fish cakes to large stone baking pans and cook in oven for 10 minutes. Enjoy warm with homemade tartare sauce and green salad.