Set a grill on 300F and add your choice of wood for smoking (if you don’t have a grill, set the oven to 350F/176C).

Place the potato halves on parchment paper, season and toss together in oil.  Then wrap potatoes in the parchment, and then wrap the parchment in foil.

Place on the grill to cook and soften for about 30 minutes.

Rub the seasonings all over the fish and place on a soaked wooden plank.  Set the fish on the grill away from the heat, not directly above it, and begin smoking for 25 – 30 minutes or until cooked through.
*Alternatively, place the fish in a baking dish and bake in the oven for 20 – 25 minutes or until cooked through.

In a large mixing bowl, add the cooked potatoes and mash while hot.  Set aside to cool until you can comfortably touch it with your hands.

Flake the fish, without the skin, into the mixing bowl and gently mash together using a fork.  Then add the remaining ingredients to a bow.  Use your hands to mix all the ingredients to make a batter.

Use an ice cream scoop to measure out 12 fish cakes equally.  Roll them into a ball, then flatten them.  Place in the fridge to harden before cooking them in a skillet.

Place a nonstick skillet on medium-high heat and when hot, add oil.  Add potato cakes and cook on each side until golden brown, about 4 minutes per side.  Then place on a cooling rack.