Smoked Fish Cakes with Piquant Dukkah
Using Alexandra’s Dukkah
450g smoked fish
4 kumara, peeled
3 spring onions, finely chopped
Fresh coriander, roughly chopped
Salt and pepper
1/3 cup (approx) flour
2 eggs, beaten
½ cup Alexandra’s Piquant Dukkah
¾ cup fresh breadcrumbs
Preheat oven to 150°C.
Cut kumara into quarters and cook until soft, being careful not to overcook otherwise the mixture will be too wet.
When cooled slightly, mash kumara and mix with other fish cake ingredients. Do not over-mix, it is better if the fish isn’t broken up too much. Form into cakes.
Dip into flour then egg, and then coat with Piquant Dukkah and breadcrumbs which have been mixed gently until just golden.
Place on a tray and cook in the oven for 15-20 mins.
Serve with salsa or aioli and a green salad. Serves 4.