Dairy Diary website
Fat 52g (12.4g sat) per portion
Suitable for freezing
Peppered smoked mackerel fillets 345g pack
Mashed potato 350g (12oz)
Chopped parsley 1 tbsp
Creamed horseradish 2–3 tbsp
Salt and freshly ground black pepper
Egg 1, lightly beaten
Milk 2 tbsp
Fresh white breadcrumbs
Butter 25g (1oz)
Sunflower oil 1 tbsp
Mayonnaise 4 tbsp
1 Baked potato wedges and salad to serve (optional)
2 Flake the mackerel fillets and stir into the mashed potato, along with the parsley, 1 tablespoon of horseradish sauce and seasoning.
3 Divide the mixture into 8 and mould each portion into shape. Beat the egg with the milk, dip the fish cakes in the egg mixture and then coat in breadcrumbs.
Heat the butter and oil in a large frying pan over a medium heat until foaming and cook the fish cakes for 4–5 minutes on each side (in batches, if necessary) until they are golden brown and warmed through.
4 Stir the remaining horseradish into the mayonnaise and season to taste with salt and pepper.
5 Serve the fish cakes with the flavoured mayonnaise, and with potato wedges and salad, if you like.
Recipe taken from Fantastic Food For Less
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