Ingredients

• sunflower oil
• for deep-frying
• 100g/3½oz smoked eel fillet
• finely chopped
• 1 tsp freshly grated horseradish
• 250g/9oz cold mashed potato
• 1 tsp chopped parsley
• 1 free-range egg
• plus 1 egg yolk
• 25g/1oz plain flour
• 100g/3½oz panko breadcrumbs
• salt and freshly ground black pepper
• 6 tbsp mayonnaise
• 2 tbsp crème fraiche
• 1 lemon
• finely grated zest and juice
• 2 tsp freshly grated horseradish
• 1 tsp grain mustard
• 2 tbsp chopped dill
• pea shoots

Directions

• For the smoked eel cakes
• preheat a deep-fat fryer to 180C. Alternatively
• heat the oil in a deep-sided
• heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)
• Place the smoked eel in a large bowl and add the horseradish
• cold mashed potato and parsley. Season with salt and pepper and mould into even golfball-sized balls.
• Whisk together the egg yolk
• egg and a splash of water in a separate bowl.
• Dip the eel balls into flour
• shake off excess and then dip into the egg mixture to coat it. Shake off excess and dip into panko breadcrumbs and cover completely
• shaking off the excess. Flatten them into fish cake shapes.
• Carefully place the fish cakes into the deep-fat fryer and fry for 3-4 minutes
• until golden-brown and cooked through.
• Removed with a slotted spoon and leave to drain on kitchen paper
• and keep warm.
• Meanwhile mix the mayonnaise and crème fraiche together. Add the lemon zest and juice with the horseradish
• mustard and dill. Mix well and season with salt and pepper.
• To serve
• place the ell cakes onto a serving plate and spoon the mayonnaise into a dipping bowl. Garnish with pea shoots and serve.