Smoked kahawai fishcakes with chipotle mayo

I make fish cakes all the time. I can't get enough of them. It's the crunchy outer and soft flavoursome inner that makes for a textural dream when eating them. A mayonnaise-based sauce is always my "go to" for serving alongside and the combinations of flavours that you can add are limitless. The chipotle gives a smoky and slightly hot result, which I adore. - Al Brown

Fishcakes

½ cup	Canola oil
½ cup	Onions, finely diced
½ cup	Celery, finely diced
½ cup	Green capsicums
1 kg	Golden kumara, peeled and finely diced
550 g	Smoked kahawai, skin and bones removed (Main)
½ cup	Mayonnaise
¼ cup	Dill, finely chopped
⅓ cup	Flat leaf (Italian) parsley
¼ cup	Chives
1	Lemon, fine zest and juice
1 to serve	Lemon
2 cups	Panko breadcrumbs

Chipotle mayo

1 ½ cups	Mayonnaise
1 Tbsp	Chipotle puree
1	Lemon, zest and juice

Directions

1. In a skillet or frying pan add canola oil followed by the onion, celery and green capsicum. Cook on a low heat for 20 minutes without colouring, until cooked through.
2. Place kumara in a suitable sized saucepan, cover with cold, salted water. Bring up to a boil and cook until just soft, about 5 minutes from boiling. Remove from the heat, strain and spread on a tray to cool.
3. Pick through the smoked kahawai with your hands, loosely breaking up the fish and removing any remaining bones. Add the kahawai, cooked sweated vegetables and kumara to a large mixing bowl.
4. Add the mayo, dill, chives, parsley, zest and juice of the lemon. Using clean hands blend the ingredients together until combined.The kumara will break up a bit and help bind the cakes. Taste and season with sea salt and freshly ground black pepper.
5. In another bowl, place the panko breadcrumbs. Mould the smoked fish cakes into 12 even sized cakes, and liberally crumb. Refrigerate until required.
6. Heat your barbecue flat top or skillet to medium low heat. Once hot, brush with a liberal amount of oil. Add the smoked fish cakes and cook until golden on either side and hot through the centre.
7. To serve, place two cakes on each plate. Add a dollop of chipotle mayo and add half a lemon to each plate. Make the chipotle mayo by combining the mayonnaise, chipotle, lemon juice and zest in a small bowl. Season, then refrigerate until required.