THE RECIPE LIBRARY

Smoked Mackerel Fishcakes

 
(Serves 2)
 
Ingredients
 
2 medium potatoes
2-3 smoked mackerel fillets, flaked
2 small eggs
1 dessertspoons creamed horseradish sauce
1 dessertspoons parsley, finely chopped
Black pepper to season
50g plain flour
1cup fresh breadcrumbs

Method

1) Peel and quarter the potatoes, cook in boiling water for 15mins or until tender, drain and mash, allow to cool slightly.
 
2) Pre heat the oven 220c, 180c fan or gas 7.
 
3) Beat 1 egg, add it to the potatoes along with the mackerel, horseradish, parsley and black pepper, and mix thoroughly until combined.
 
4) Divide the mixture into 4 equal portions, and shape into patties
 
5) Place the flour, remaining egg (beaten) and breadcrumbs in 3 separate dishes. Take each fishcake in turn and coat it firstly with the flour, then dip into the egg and finally the breadcrumbs.
 
6) Place the fishcakes on a baking sheet and cook for approx 25-30mins, turning halfway through.
 
7) Serve with a lemon wedge and salad.