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Ingredients

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.

RECIPE TIPS
MAKING YOUR OWN DRIED BREADCRUMBS

Whizz stale or end crusts of white bread in a food processor. Line a baking sheet with kitchen paper, spread out the crumbs and leave for 24 hours or until completely dry. Store in an airtight container for 1 month. For flavoured breadcrumbs, add a pinch of spices or herbs, such as paprika or thyme, to the processor.

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A star rating of 4.7 out of 5.71 ratings
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