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.
