- 300g cold mashed potato
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 6 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp horseradish sauce
Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.
- 250g / 9oz peppered mackerel fillets, skinned and flaked
Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…
- 2 tbsp plain flour
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 85g dried breadcrumbs
- sunflower oil, for frying (optional)
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- salad and lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
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.
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.
Making your own dried breadcrumbsWhizz 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.