Smoked Mackerel Fishcakes with Salad and Horseradish Dressing

Ingredients

•  4 x smoked mackerel fillets
•  750g potatoes
•  3 eggs (beaten)
•  4 tbsp creamed horseradish
•  1 tbsp flat leaf parsley (finely chopped)
•  150g plain flour
•  250g fresh white breadcrumbs
•  150g plain yoghurt
•  120g salad leaves
•  Salt and pepper (to taste)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Method

1.  Preheat the oven to 220°C.
2.  Peel and roughly chop the potatoes.
3.  Cook the potatoes in boiling water for 15-20 mins.
4.  Once the potatoes are soft, drain and mash them, and set aside until they are warm to the touch.
5.  Flake the mackerel.
6.  Add the flaked mackerel, 1 egg, 2 tbsp horseradish, parsley and seasoning to the cooled, mashed potatoes and mix.
7.  Put the flour, the breadcrumbs and the 2 remaining eggs into separate bowls.
8.  Shape the mixture into approximately 10 patties with lightly floured hands, then dip into the flour, then into the eggs and finally into the breadcrumbs.
9.  Place the fishcakes on a plate and chill in the fridge for approx.
   30 mins.
10.  Place the fishcakes onto a lightly oiled baking sheet and cook for
    25-30 mins, turning halfway through cooking.
11.  Combine the yoghurt with the remaining horseradish and serve alongside the fishcakes and salad.