Recipe for Tinned Mackerel Fish Cakes
Ingredients:
2 1/2 cups Boiled Mashed Potatoes
2 tins Mackerel Fillets with Thyme and Lemon
6 Spring Onions, thinly sliced
1/4 cup Capers
1/3 cup Chopped Parsley
4 Tbsp All-Purpose Flour
1 Egg
1/2 cup Dried Breadcrumbs
1 Tbsp Cooking Oil
3 Tbsp Butter
Directions:
STEP 1
In a large bowl, mix together the potatoes, spring onions, capers, parsley 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.
STEP 2
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.
