- 600g Hake/Hoki fillets
- 300g Potatoes, washed
- 1 Tbsp Chives, chopped
- 1 Tbsp Coriander, chopped
- 1 Tbsp Parsley, chopped
- Zest of 1 Lemon
- 1 tsp Lemongrass, finely chopped
- 1 Tbsp Plain Flour
- Olive Oil
- 80g Butter
- 1 cup Mayonnaise
- 3/4 cup Horseradish Sauce
- Squeeze of Lemon juice
- Salt and Black Pepper
- For the horseradish mayonnaise, combine the mayonnaise, horseradish and a good squeeze of lemon juice. Season with salt and pepper.
- Light a CobbleStone and wait a few minutes until it has turned grey.
- Place the Frying Dish onto the Cobb Cooker and close the Dome Cover for at least 5 minutes until the pan is hot.
- Cut the potatoes into thin rounds, leaving the skins on.
- Add the potatoes to the Frying Dish and just cover with water.
- They will take about 30-45 minutes to cook through.
- When they are cooked, remove and drain them from the water (making sure all the water is gone as you want quite a dry mash). Mash the potatoes with the butter and season well.
- Place the Frying Pan on the Cobb Cooker and let it heat up for at least 5 minutes with the Dome Cover on.
- Fry the fish in a little olive oil with the Dome Cover on and then remove and add to the mash mixture.
- Wipe the Frying Pan and place back onto the Cobb Cooker.
- Add the fresh herbs, lemon zest, flour and a good pinch of salt and black pepper to the mash mixture and combine well.
- Shape into fish cakes.
- Add a good glug of olive oil to the pan and gently add your fishcakes.
- Let them cook for about 10 minutes on each side until they are crisp and golden.
- Serve with tangy horseradish mayo and a fresh green salad or enjoy with your favourite side dishes.
Recipe compliments of Cobb Global