800g Agria potatoes, peeled and cut in chunks
2 tbsp melted butter
400g Good Grocer smoked fish, skin and bones removed
4 spring onions, finely chopped
1/4 cup chopped fresh parsley
NZ sea salt and freshly ground black pepper
Plain flour, for dusting
Olive oil, for frying
Good Grocer Pea and mint dip
Good Grocer Aioli, to serve
Lemon wedges, to serve
1. Cook potatoes in boiling, salted water until tender. Drain well and coarsely mash with the butter, then set aside to cool.
2. Break the smoked fish up into small pieces. Combine fish with potatoes, spring onions and parsley. Season well with salt and pepper.
3. Form mixture into eight patties. Dust patties all over with flour. Heat a non-stick frying pan with a little oil and gently fry fish cakes over a medium heat for 3-4 minutes on each side, or until golden brown and heated through.
4. Serve fish cakes with Pea and mint dip, aioli, micro salad and lemon wedges on the side, to squeeze over.