Smoked moki doughnuts

By moki, these are good! Doughnuts are having their time in the sun and we are especially loving the sound of these savoury smoked moki ones from Bay of Islands chef Marco Muetze. Marco, a recent arrival at Alongside, the restaurant on Paihia’s pier, serves his with a homemade sour cream and red capsicum mayo. A Kiwi take on a Spanish recipe.

Ingredients

200 g	Onions, finely chopped
10 g	Garlic, crushed
10 ml	Olive oil
500 g	Smoked fish, moki or other fish of choice, shredded (Main)
1 sprinkle	Chopped parsley
350 g	Potatoes, boiled and mashed
2	Eggs, separated
30 g	Flour
1 sprinkle	Baking powder
20 ml	Trim milk

Directions

1. Gently fry the onion and garlic in olive oil until soft.
2. Mix together smoked fish, parsley, potato, egg yolks, onion, garlic, flour, baking powder and milk.
3. Whisk egg whites and carefully fold into mixture.
4. Scoop ball-shaped portions into 170C hot oil and serve with dip of your choice. (Marco serves his with homemade sour cream and red capsicum mayo.)