Smoked Mackerel Fishcakes
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Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 3 fillets of smoked mackerel
  • 750g new potatoes - washed with skin left on and cut into chunks
  • 1 lemon
  • black pepper
  • 1 egg
  • 3 small knobs of butter (I used frylight)
  • sprinkling of dried dill
  • flour
  • 3 peppers, sliced
  • 2 red onions, peeled and cut into chunks
  • 2 courgettes, sliced chunkily
  • 1 tsp garlic
  • ½ chili chopped small (optional)
  • 1 tbsp olive oil
  • 1 knob of butter/sprays of frylight
Instructions
  1. Pre heat the oven to 180oC / 160oC (fan) and boil your kettle
  2. Take a sheet of tin foil, place the fillets in the middle and add the butter to them along with some black pepper and a good squeeze of lemon juice.
  3. Cook in the oven for 15 minutes
  4. Meanwhile cook the potatoes in the boiled water for 10-15 minutes until tender
  5. In a deep and large baking tray, add all of the chopped vegetables, the garlic and chili if you are using it, and the oil and mix well and then place in the oven and cook for 20-25 minutes
  6. also place the tomatoes, still on the vine, on a baking tray, drizzle with some oil and cook in the oven also
  7. Once the potatoes are cooked, rinse under a cold tap to help cool them down and pat dry with some kitchen towell and place in a bowl and mash roughly with a fork
  8. Take the fish out of the oven, remove the skin and add to the potato along with a good dash of black pepper, the dill and the beaten egg.
  9. Mix well by mashing and stirring
  10. Form into 4 fishcakes (or you can make smaller ones if you prefer)
  11. Place in the fridge to firm up for 5 minutes
  12. place 1-2 tbsp of mayonnaise in a small bowl and squeeze in some lemon juice and add some black pepper and mix
  13. Add some butter to a non stick pan, remove the fishcakes from the fridge and place a few handfuls of flour onto a plate and dust each fishcake in the flour all over.
  14. Add the dusted fishcakes to the melted butter and pan fry for 5 minutes, turning half way through
  15. While the fishcakes are finishing cooking, plate up the roasted veg onto your plates and add the vine tomatoes on the side.
  16. Add a fishcake (or two!) on top of the veg and serve with the lemony mayo.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2015/01/smoked-mackerel-fishcakes.html