Hayden Quinn’s Smoked Mackerel & Bacon Fishcakes w/ Macadamia Slaw

Fish cakes remind me of my childhood - I am not sure if I liked them or not as a kid but I can promise you I love these ones! The smoked mackerel works so well in combination with the smokey bacon. These are quick, easy and no fuss - plus they really fill you up!

Ingredients

Fish Cakes:

• 200g Our Cow bacon mince, cooked until just before crispy
• 400g smoked mackerel loin, flaked*
• 500g Desiree potatoes, peeled and chopped and cooked until tender
• Bunch dill, finely chopped
• 1 lemon, zested, reserving lemon for juicing for slaw
• Pepper, to taste

• 1 cup plain flour
• 2 eggs, beaten
• 2 tbs milk
• 1 1/2 cup panko breadcrumbs
• Vegetable oil, for frying

Macadamia Slaw:

• 1/2 head wombok cabbage, finely shredded
• Bunch coriander, roughly chopped
• 1/2 cup macadamias, chopped fine
• Juice of lemon 
• 1 tbs extra virgin olive oil
• Sea salt and pepper, to taste
• Mayo & lemon wedges, to serve

Notes:

*If you cant find smoked mackerel then you could use hot smoked salmon or tinned fish such as salmon or tuna -  just be sure to press out all the liquid from the fish before adding to the potato mix.

Method

Step 1
In a large bowl and using a fork combine the mackerel, bacon, potato, dill and lemon zest breaking up any of the larger pieces of fish or potato as you go. When the mix is able to be squeezed together in your hands and hold shape it is good to form into thick patties (about 5cm thick). As you make each fish cake, place them on a lined tray or plate and when all complete, put into the fridge for around 20mins until chilled. 

Step 2
Remove the fish cakes from the fridge and set up your crumbing station with large shallow bowls filled with 1) flour 2) egg wash 3) panko breadcrumbs. Work your way through the fish cakes dunking each in flour, then into the egg and finally the breadcrumbs ensuring that at each step the cake it totally covered and coated. 

Step 3
Heat a heavy based deep sided frying pan with vegetable oil, you want this oil to be around 180C or until it will easily fry a piece of bread. Work in batches (two at a time) and cook your fishcakes for about 2-3 minutes on each side until golden brown and crispy. Feel free to place these in a low oven at this stage to keep warm or just serve immediately. 

Step 4
Toss together all the ingredients for the salad and season well with salt and pepper. Serve fishcakes with a big wodge of the macadamia slaw, some may and a cheek of lemon.