- 2 medium potatoes, peeled and chopped
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 medium sweet potato, peeled and chopped
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 1 small head of broccoli, cut into florets
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 100g frozen peas, plus extra, cooked, to serve
- small bunch parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- zest 1 lemon, plus wedges to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 tsp Dijon mustard
- 225g pack (about 3 fillets) smoked mackerel, flaked
- 4 tbsp plain flour, plus a little for dusting
- 3 tbsp vegetable, sunflower or rapeseed oil, for frying
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Put the potatoes and sweet potatoes in a large pan of cold, salted water, cover and bring to the boil. Simmer for 10 mins until starting to soften around the edges but not completely tender. Add the broccoli and cook for 4 mins more, then add the peas and cook for another 30 secs. Drain and leave everything in the colander to cool completely. Can be kept in the fridge overnight.
Tip the veg and potatoes into a food processor. Add the parsley, lemon zest, mustard, mackerel, flour and some seasoning. Blend until the mixture is finely chopped and starts to clump together. Remove the blade from the mixer and shape into 8 cakes, dusting your hands and the cakes in flour. Put the cakes on a plate and chill for 30 mins or until they have firmed up, Can be wrapped and frozen for up to 2 months.
Heat the oil in a large non-stick frying pan. Cook the cakes for 5-8 mins each side until golden, crispy and hot throughout. Serve with extra peas and lemon wedges.