Mackerel Fishcakes

Mackerel Fishcakes, Step by Step

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1. Boil the potatoes in salted water for 15 minutes. Drain, steam dry for 2 minutes and mash without milk.

   Mark done Start 15 min timer

2. Mix the mash with the mackerel, spring onions, horseradish, egg and pepper.

   Mark done

3. Shape into 8 cakes, dust with the flour and chill for 20 minutes.

   Mark done Start 20 min timer

4. Heat the oil in a large frying pan over medium heat and fry the cakes for 4 minutes per side until crisp. Serve with the lemon.

   Mark done Start 4 min timer

Small Things That Help

• Skin and flake the mackerel carefully and check for small bones.
• Chill the cakes before frying so they do not break up.
• Do not salt the mix; smoked mackerel is already salty.

If You're Missing Something

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.

What Goes With Mackerel Fishcakes

• Watercress salad
• Peas
• Tartare sauce
• Boiled beetroot

Keeping and Reheating

Keeps in the fridge for up to 2 days. Reheat on a tray at 200°C for 10 minutes.

Mackerel Fishcakes: Questions and Answers

Nutrition per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.