Smoked Mackerel Fishcakes

Smoked Mackerel Fishcakes with Savoury Rice

The benefits of eating oily fish have been well documented but serving some smoked mackerel fillets for dinner does not make for much of a meal. While the mini JibberJabbers and I are quite happy to devour smoked mackerel for a Sunday breakfast the Husband can't stomach smoked fish first thing in the morning. Therefore in order to get our fill in every sense I decided fishcakes would be the ideal solution.

Makes 6 fishcakes

Ingredients

10½oz (300g) Ready-cooked mashed potato

3 Smoked mackerel fillets, flaked, any bones removed

1tsp (5ml) Fresh chives, sniped into small pieces

2tsp (10ml) Creamed horseradish

2 Eggs, beaten 

2 tbsp (10ml) Plain flour

Fresh breadcrumbs made from 2 slices of white bread

Sunflower or vegetable oil, for shallow frying

Method

1. Mix the mashed potato, smoked mackerel, chives and horseradish together in a bowl. 

2. Shape the mixture into six equal-sized fishcakes.

3. Chill in the fridge for 20 minutes.

4. Remove the fishcakes from the fridge and dredge in flour, then dip into the beaten egg to completely coat, then dip into the breadcrumbs to completely cover.

5. Heat the oil in a deep frying pan until hot, but not smoking, and shallow-fry the fishcakes for 3-4 minutes on each side, until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle, place onto a baking tray and bake for 5-6 minutes in an oven pre-heated to 200°C/Gas mark 6.)