Peppered mackerel fishcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g cold mashed potato
- 6 spring onionsthinly sliced
- 1 tbsp horseradishsauce
- 250g / 9oz peppered mackerelfillets, skinned and flaked
- 2 tbsp plain flour
- 1 eggbeaten
- 85g dried breadcrumbs
- sunflower oilfor frying (optional)
- salad and lemonwedges, to serve
Nutrition: per serving
- kcal427
- fat26g
- saturates5g
- carbs32g
- sugars2g
- fibre2g
- protein18g
- salt1.76g
Method
step 1
In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
step 2
Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
