"Smoked mackerel and parsnip fish cakes"

Ingredients

1 kg parsnips
400 g smoked mackerel
10 g chives
10 g parsley
10 g dill
1 lemon, zested
1 spring onion, finely chopped
2 cloves garlic, crushed
1 cumin seeds, toasted and crushed
2 eggs, whisked
½ tsp salt
50 g breadcrumbs
125 ml sour cream

Method

Preheat oven to 200C
Roast whole 1 kg parsnips for 30-35 minutes until soft
Let cool, peel, and mash flesh
Place the 400 g smoked mackerel in a food processor and pulse a few times, add to the parsnip
Season with a half-teaspoon of salt, plenty of pepper
Add 10 g chives, 10 g parsley, 10 g dill, 1 lemon, zested, 2 eggs, whisked, 1 spring onion, finely chopped, 1 cumin seeds, toasted and crushed
Mix well and form into eight patties/balls
Refrigerate until needed
Flour, egg wash, and dip into breadcrumbs to deep fry at 160 for about 6 minutes
Serve with 125 ml sour cream, salad, and optional poached eggs