Smoked Mackerel and Horseradish Fishcakes
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Ingredients
- 300 g smoked mackerel fillets, skin removed
- 400 g potatoes
- 1 tbsp horseradish sauce
- 2 spring onions
- 30 g plain flour
- 1 eggs
- 20 g butter
Nutrition (per serving)
- Calories
- 399 kcal
- Protein
- 18.9 g
- Carbohydrate
- 22.3 g
- of which sugars
- 1.7 g
- Fat
- 25.5 g
- of which saturates
- 7.3 g
- Fibre
- 2.7 g
- Salt
- 1.71 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and boil the potatoes for 15 minutes until tender, then drain and mash.
- 2
Flake the smoked mackerel fillets and mix into the mashed potato with the horseradish sauce, chopped spring onions and beaten egg, then season well.
- 3
Shape into eight small cakes and dust lightly with the plain flour.
- 4
Fry in the butter for 4-5 minutes on each side until golden and heated through.
- 5
Check the cakes are hot all the way through.
- 6
Serve with a squeeze of lemon if you like.
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