Smoked mackerel fishcakes

Smoked Mackerel Fish Cakes with Salsa

Prep and cook time: 1 hour 30 minutes

Serves 4

1kg / 450g potatoes (e.g. Desirée), peeled and roughly chopped
1 x 245g pack smoked mackerel fillets, flaked
3 eggs
1 tbsp creamed horseradish
1 tbsp flat leaf parsley, finely chopped
salt and freshly ground black pepper
75g / 3 oz plain flour
125g / 4 oz fresh white breadcrumbs

For the salsa:
Half a red pepper
Half a yellow pepper
Half a red onion
Chives

Preheat the oven to 220°C, 425°F, Gas Mark 7

For the mackerel fish cakes: cook the potatoes in boiling water for 15-20 minutes, drain and mash.

Add the flaked mackerel, 1 beaten egg, horseradish, parsley and seasoning.

Shape into 10 patties with lightly floured hands, then dip into flour, followed by the remaining beaten eggs and finally into breadcrumbs. Chill for about 30 minutes.

Place the mackerel fish cakes onto a lightly oiled baking sheet and cook for 25-30 minutes, turning halfway through cooking.

Chop the peppers, red onion and chives into small cubes and mix together to form a rough salsa.

Serve the fishcakes with the salsa.