Recipe 13 Smoked Mackerel Fishcakes

This is a recipe where my smoked mackerel needed using up and I did a google search for something easy to make without just serving it with salad. I came across a Jack Monroe recipe, from who is known to be thrifty with her food, creating tasty meals for very few pennies. And they really are yummy!
'I like smoked mackerel for the intense flavour it gives these fishcakes, but for a cheaper version, tinned sardines work well with the chilli and lemon too.'

(Makes 4 large fishcakes) 69p each
500g potatoes, diced, 13p
1 tbsp lemon juice,
4p ½ tsp chilli flakes,
5p 2 tbsp fresh parsley, chopped,
8p 300g smoked mackerel, £2.38
1 tbsp flour, 3p
2 tbsp oil, 6p

Put the potatoes into a saucepan of boiling water, then reduce the heat and simmer until tender.
Drain and mash with the lemon juice, chilli and parsley. Flake the fish into the mash and mix well.
With floured hands, shape into fishcakes. Put on a plate and chill in the fridge for at least 30 minutes (or they can be frozen at this stage for future use).
When chilled, fry in a little oil on a medium heat for seven minutes on each side.
Serve with green vegetables and tartare sauce.

I loved the smoky flavour of the fish within these cakes and although I halved the recipe, they made 3 good sized fishcakes, so I froze one of them.


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