Smoked Fish Cakes with Nasturtium Crumbs

delicious.com.au

Nasturtium flowers add a slight peppery bite to these crisp, smoky fish cakes, served warm with a tangy lemon mayonnaise for dipping.

500g undyed smoked cod

2 cups (500ml) milk

1 bay leaf

1 tbs sunflower oil, plus extra to deep-fry

1 onion, finely chopped

1 garlic clove, finely chopped

500g pontiac or Desiree potatoes, peeled, quartered

30g unsalted butter

2 eggs, lightly beaten

1 egg yolk, extra

20 nasturtium flowers and leaves

2 cups (100g) panko breadcrumbs

1 ¼ cups (100g) grated parmesan

2 cups (300g) plain flour, seasoned

1 cup (300g) whole-egg mayonnaise

2 tbs lemon juice

Directions at delicious.com.au

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