Kedgeree Fishcakes

Method

1. Bring a large pot of water to a boil, add the cauliflower florets, and cook for 8 minutes until tender, then drain thoroughly and mash until a rice-like texture is achieved.
2. Hard-boil 2 of the eggs in simmering water for 10 minutes, then cool, peel, and roughly chop them before setting aside.
3. Flake the smoked fish into a large mixing bowl, removing any bones, then combine with the mashed cauliflower, chopped eggs, curry powder, and almond flour until a firm mixture forms.
4. Divide the mixture into 4 equal portions and shape each into a compact round fishcake approximately 2 cm thick.
5. Beat the remaining 2 eggs in a shallow bowl, dip each fishcake to coat thoroughly, then press lightly into the remaining almond flour to form a crust.
6. Heat a non-stick frying pan over medium heat and cook the fishcakes for 8 to 9 minutes per side until deeply golden and cooked through.
7. Serve the fishcakes immediately while hot and crisp on the outside.