Smoked Mackerel Fish Cakes
Smoked Mackerel Fish Cakes
Smoked Mackerel Fish Cakes
Serves 4
Preparation Time: 50 mins
Cooking Time: Approx. 20 - 30 mins
Easy to make and they freeze well, but you do need to allow them to thaw back to room temperature before cooking. The best thing is that the mixture can be made in advance or even the day before and left covered to chill in the fridge. They were delicious and pairing them with creamed horseradish sauce was like a marriage made in heaven!
Ingredients
2 medium potatoes, peeled and chopped
2 sweet potato, peeled and chopped
1 small head of broccoli cut into florets
100g / 4oz frozen peas, plus extra - cooked
Small bunch of fresh parsley chopped
Zest of one lemon, plus wedges to serve
2 teaspoons Dijon mustard
225g pack (about three fillets) smoked mackerel, flaked
4 tablespoons plain flour, plus a little for dusting
3 tablespoons veg, sunflower or rapeseed oil.
AND THIS IS WHAT YOU DO....
- Put all the potatoes in a large pan of salted water, cover and bring to the boil. Simmer for ten minutes until starting to soften around the edges.
- Add the broccoli and cook for four minutes more.
- Add the peas and cook for a further 30 seconds. Drain and leave everything to cool completely. Can be left in the fridge overnight.
- Tip the veg and potatoes into a food processor. Add the parsley, lemon zest, mustard, mackerl, flour and some seasoning. Blend until the mixture starts to clump together.
- Shape into eight cakes, you can either use a half or third cup measure or a pastry cutter to do this, and dusting your hands with flour complete the shaping and place the cakes on a plate and cover wtih film until they have firmed up. They can be left overnight in the fridge or frozen.
- Heat the oil in a large non stick frying pan. Cook the cakes for 5 - 8 minutes on each side until golden, crispy and hot throughout. Serve with extra peas and or broccoli, lemon wedges and a dollop of creamd horseradish sauce.