Smoked fish & horseradish fishcakes
- 2 x 230g packs smoked river cobbler
- 400g Maris Piper potatoes, peeled weight
- Finely grated zest of 1/2 lemon
- 2 level tbsp Asda Mayonnaise
- 1 1/2 level tsp Extra Special Horseradish Sauce
- 2 tbsp curly parsley, chopped
- Flour for dusting
- 2 large eggs
- 125g fresh breadcrumbs (from bread 2-3 days old)
- 5 tbsp sunflower oil for shallow frying
- Potato wedges, frozen peas and lemon, to serve
Pre-heat the oven to 180C/160C Fan/Gas 4. Put the fish in the middle of a large sheet of foil. Wrap to make a large parcel with tightly sealed edges and room inside for the air to circulate. Put on a baking tray and cook for 15 minutes. Remove from the oven but leave in the parcel for another 10 minutes to carry on cooking.
Meanwhile, cut the potatoes into evenly sized chunks and put in a pan of cold water. Cover, bring to the boil and simmer for 10-15 minutes. Drain in a colander. Return to the pan and stand over a low heat for a minute to allow excess water to evaporate. Use a masher to make a fairly dry mash.
Transfer to a large bowl and stir in the lemon zest, mayonnaise, horseradish and chopped parsley. Season with pepper. Unwrap the fish and drain off the juices. Break it into flakes with a fork, then stir into the potato, taking care not to over mix and break up the fish too much. Leave until cold.
Dust your hands and a board with a flour. Shape the mixture into 8 cakes. Lightly beat the eggs in a large dish. Place the breadcrumbs on a large plate. Dip the cakes in the egg one at a time and brush all over. Put them in the crumbs and pat on to coat.
Put the fishcakes on a plate and chill for 30 minutes.
Heat the oil in a large frying pan and fry the cakes, over a medium heat, for about 5 minutes on each side.
Serve with potato wedges, peas and a lemon wedge.