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
In a large bowl, mix together the
potato, spring onions, horseradish and
mackerel, then shape into 8 even-size
cakes. Roll the fish cakes 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 fish cakes
for 5-6 mins on each side until crunchy,
golden brown and hot all the way through.
Serve with salad and lemon wedges.