Kingklip Fishcakes

Ingredients

• 2 tbls olive oil
• 1 tbls butter
• 500 g kingklip or other white fish of choice
• a few shakes of onion powder
• 350 g potato peeled and cubed
• 1/2 cup finely chopped spring onion or baby leek
• 1/3 cup finely chopped celery
• 3 garlic cloves minced
• 1 heaped tbls fresh chopped ginger
• 1 heaped tbls chopped flat leaf parsley
• 1/2 tsp chilli flakes or fresh chilli
• 1/2 tsp onion powder
• 1 egg
• Thai rice flour to shape
• Oil to shallow fry

Instructions

1. 1

   Place a frying pan on medium high heat

2. 2

   Add the olive oil and butter

3. 3

   Season kingklip with onion powder and salt

4. 4

   When oil is bubbling add the fish and cook until flaky and white, turning to ensure both sides cook evenly.

5. 5

   Flake the fish roughly with a fork in a bowl and set aside to cool

6. 6

   Boil potatoes in salted water until soft

7. 7

   Drain and roughly mash potatoes and set aside to cool

8. 8

   When fish and potatoes are cool, add half the fish and potatoes to a blender fitted with a blade attachment and pulse blitz to bring together. Check seasoning and add salt and pepper to taste.

9. 9

   Add the spring onion, celery, ginger, garlic, parsley, chilli, onion powder and egg and blend to a rough paste.

10. 10

    Add the rest of the fish and potatoes and mix by hand to ensure texture is not too smooth and not too chunky. You are looking for something in-between. It must not be overly processed and neither should it be pureed like baby food. The magic of homemade fishcakes is a roughly texture while it still holds it's shape. Cool mixture in fridge for about 30 minutes

11. 11

    When ready to cook, shape into 18 patties and roll in thai rice flour to coat them.

12. 12

    Heat oil enough to cover the base of the frying pan and come up halfway around the fishcakes

13. 13

    Test the oil to see if it is ready by tossing in a cube of bread, if it sizzles the oil is ready.

14. 14

    Batch fry in 2-3 batches depending on size of your frying pan, until golden brown

15. 15

    Serve with a dipping sauce like the one I use for Darryn’s Dim Sum Pot Stickers - see notes below