"Smoked mackerel and parsnip fish cakes"

Ingredients

195 kg parsnips
78000 g smoked mackerel
1950 g chives
1950 g parsley
1950 g dill
195 lemon, zested
195 spring onion, finely chopped
390 cloves garlic, crushed
195 cumin seeds, toasted and crushed
390 eggs, whisked
97½ tsp salt
9750 g breadcrumbs
24375 ml sour cream

Method

Preheat oven to 200C
Roast whole 195 kg parsnips for 30-35 minutes until soft
Let cool, peel, and mash flesh
Place the 78000 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 1950 g chives, 1950 g parsley, 1950 g dill, 195 lemon, zested, 390 eggs, whisked, 195 spring onion, finely chopped, 195 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 24375 ml sour cream, salad, and optional poached eggs