Ingredients:
2 medium sized potatoes - boiled and mashed
4 small smoked mackerel fillets - skinned and cut into pieces
2 spring onions - finely sliced
1 red chilli - finely chopped
2 tbsp vegetable oil to fry
Method:
Boil and mash the potatoes and leave to cool for a few minutes
Stir in the mackerel, spring onion and chilli
Split the mixture into four equal portions and gently mould each portion into a patty/flattened ball shape
Place in the fridge for 30-60 minutes to firm up
Heat up the oil in a frying pan and gently cook for about 4-5 minutes per side - turn once, very carefully, or the fishcakes will break up
Served with roasted potato wedges, fresh vegetables and horseradish sauce
Serves 2
I used 2 medium sized potatoes which were about 12 oz raw, unpeeled weight. I mashed using a potato ricer to get a really smooth finish.
I used a pack of honey smoked mackerel fillets which weighed about 8 oz.
These fishcakes could be made with any firm fish, salmon with a spoonful of chopped dill would be really tasty.
