Ingredients
300g cold mashed potatoes
6 spring onions, thinly sliced
1 tbsp horseradish sauce
250g / 9oz peppered mackerel fillets, skinned and flaked
150ml milk
2 tbsp plain flour
1 egg, beaten
85g dried breadcrumbs
1 tbsp of chives
sunflower oil, for frying
Method
Peel and chop the potatoes in to even sized chunks, place them in a pan and add boiling water.
Simmer on a medium heat for around 10 minutes or until the potatoes are tender.
Place the mackerel in to a saucepan and cover with milk. Let the mackerel simmer on a gentle heat for around 10 minutes, season to taste.
Once cooked, drain the potatoes and remove the mackerel from the milk and set to one side.
Let the potatoes and mackerel cool before mixing together in a large bowl with chopped spring onions, chives and the horseradish, season to taste.
Shape in to 8 even sized cakes.
Crack the egg in to a small bowl and whisk.
Roll the fish cakes in to the flour, dip in to the beaten egg, then the breadcrumbs.
Cover and chill until you are ready to cook.
Gently grill or shallow fry the fish cakes for around 5 minutes on each side, or until they are crunchy and golden.
Serve with salad or vegetables, we served with asparagus and a few chips.
Products Used
COLOURWORKS BLUE SWIVEL PEELER WITH SOFT TOUCH PANEL
MASTER CLASS NON-STICK HEAVY DUTY 18CM SAUCEPAN
COLOURWORKS 3 PIECE RED KNIFE STARTER SET
COLOURWORKS GREEN COLLAPSIBLE COLANDER WITH HANDLES
NATURAL ELEMENTS SMALL CERAMIC BOWL
KITCHEN CRAFT STAINLESS STEEL ELEVEN WIRE 30CM BALLOON WHISK
CLEARVIEW DELUXE CAST IRON 24CM ROUND RIBBED GRILL PAN
