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Smoked Mackerel Fishcakes

Most of us know the benefits of a healthy diet and here in the Scullery we've always tried to be as sensible as we can. Eat reasonably healthy during the week and enjoy whatever you fancy on Friday nights and Saturdays was roughly our way of doing it. However, we've recently .....

been pushed into taking diet even more seriously than we did before and getting the right balance between 'good for you' and 'boring' can be difficult. I think we all know we should eat more fish and mackerel is particularly tasty, healthy and economical as well. Give these simple to make fishcakes a go - you'll enjoy them and they're good for you too!

Mackerel Fishcakes

• 1 lb. peeled potatoes
• Half a red onion
• 6 ozs smoked mackerel fillets
• 8 capers
• Zest and juice from 1 lemon (unwaxed)
• 1 teasp. wholegrain mustard
• Pepper - fresh ground black
• 1 slice of wholemeal bread made into breadcrumbs.

1. Boil the potatoes as usual until soft.
2. Finely chop the onion and capers.
3. Gently scrape the skin from the mackerel and break into pieces.
4. Mash the potatoes and add the onion,capers and pepper.
5. Add the zest and some of the juice from the lemon.
6. Mix it all together and shape into 4-6 fishcakes.
7. Coat in the breadcrumbs.
8. Cook* on a lined baking tray in the oven for 25-30 minutes or until browned.

* You can also shallow fry the fishcakes if you prefer.  Heat a small amount of oil in a frying pan and fry them for 3-4 minutes on each side.  This will produce a better colour fishcake but will add to the fat content.

 (Click on any photo to enlarge)

Verdict:  They were tasty and I would have them again.  We had ours with salad today  but I think these would be nice as 'burgers' as well in the BBQ season.

xxx