PEPPERED MACKEREL FISHCAKES

Peppered mackerel fishcakes image

Use up leftover mash to create a comforting, good-value family meal

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Ingredients

300g cold mashed potato
6 spring onions , thinly sliced
1 tbsp horseradish sauce
250g / 9oz peppered mackerel fillets, skinned and flaked
2 tbsp plain flour
1 egg , beaten
85g dried breadcrumbs
sunflower oil , for frying (optional)
salad and lemon wedges, to serve

Steps:

In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

Nutrition Facts : Calories 427 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.76 milligram of sodium