| Fish Cakes |
Ingredients
- 300 g potatoes
- 100 g mackerel tinned is good, but fresh is better
- A small handful of fresh parsley (coriander is excellent with fresh Mackerel)
- 1 egg
- 1 lemon
- Olive oil
- 1 tablespoon plain flour (extra for dusting)
Instructions
- Peel and chop the potatoes then boil.
- For fresh Mackerel, filleted by the fishmonger, these are cooked in a hot pan, skin side down for 1- 2 minutes, or until the skin is crisp and the flesh is starting to turn opaque, then turn the mackerel over. Turn off the heat and leave the mackerel to finish cooking in the residual heat.
- If you use tinned mackerel (either in tomato sauce, oil or mustard dressing) you only need to add to the potato, and doesn’t need cooking.
- Drain the potatoes and leave them steam dry for a while. Pick the parsley leaves and finely chop them, discarding the stalks.
- Mash the potatoes, spreading the mash round the sides of the pan to help it cook down quickly.
- Add the Mackerel (remove any skin from the fresh Mackerel), flour, egg and lemon juice (not much is required for the tinned Mackerel).
- Mash up and mix really well. Season to taste.
- To Make Your Fishcakes:
- Dust a plate with a little of the extra flour.
- Divide your fish cakes into 4, lightly shape and pat into circles about 2cm thick, dusting them with flour as you go.
- Put them onto a clean plate also dusted with a little flour. – If you are going to freeze them at this point, wrap them in clingfilm and put them into the freezer. Otherwise simply pop them into the fridge for an hour before cooking – this will allow them to firm up slightly.
- To Cook Your Fishcakes:
- Put a large fry pan on a medium heat and add a some sunflower oil. When the oil is nice and hot, add your fishcakes and cook for about 3 – 4 minutes on each side or until crisp and golden – you may need to cook them in two batches.
- Serve straight away, with lemon halves for squeezing over, serve with lovely vegetables or a cool crisp salad.
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