Smoked Mackerel Fishcakes Recipe

Ingredients

• 200 g smoked mackerel (skin removed and flesh checked for bones)
• 200 g mashed potato
• 1 tsp horseradish sauce
• 1 tbsp chopped chives
• 1 pinch salt and black pepper (as desired)
• 100 g plain white flour (all purpose flour)
• 1 tsp paprika
• 2 medium free range eggs
• 100 g fresh white breadcrumbs
• olive oil (to grease the tray)

Instructions

1. 1

   Preheat the oven to 200C/390F (180C/355F fan).

2. 2

   Put the mackerel in a bowl and mash with a fork.

3. 3

   Add the horseradish, chives, salt and pepper.

4. 4

   Mix again with the fork until evenly combined.

5. 5

   Add the cold mashed potato and mix through.

6. 6

   Using your hands, roll the mix into 8 little fish cakes. If you want to be precise, each fish cake should weigh about 50g (1.75 oz).

7. 7

   Flatten each fishcake a little with your hand.

8. 8

   Put your flour in a small bowl and add the paprika. Mix through.

9. 9

   Grab two more small bowls and put the beaten eggs in one and the breadcrumbs in the other.

10. 10

    Dip a fishcake into the flour bowl, coating on all sides. Shake off any excess.

11. 11

    Now dip your fish cakes in the beaten egg, again coating on all sides. Shake off any excess.

12. 12

    Finally, dip your fish cake in the breadcrumbs, flipping to coat on all sides.

13. 13

    Grease your baking tray with olive oil and place the fish cakes onto the tray as you go, repeating until they are all coated.

14. 14

    Drizzle or spray your fishcakes with olive oil

15. 15

    Bake for 25 minutes until golden and slightly risen. Serve hot or cold.