Loved these fishcakes!! 
makes 8: 500g potatoes, 2 x 125g can mackerel in brine, 6 green onions finely chopped, 1 tbsp Horseraddish cream (use mustard if you can't find it), 1 egg lightly beaten, flour, breadcrumbs and oil for shallow frying
1. Peel and chop the potatoes, cook them in salted water until they are soft. Drain and let them cool;
2. Transfer the potatoes to a large bowl and mash them with a potato masher;
3. Add the Mackerel (previously drained), green onions cream and combine. Season with salt and pepper and make 8 round cakes;
4. Place the flour, egg and breadcrumbs in separate bowls. Flour the fish cakes, then pass them through the egg mixture and end with the breadcrumb mixture. Repeat and let them cool in the fridge for half an hour;
5. Heat some oil in a frypan and shallow fry the fishcakes for a couple of minutes each side;
makes 8: 500g potatoes, 2 x 125g can mackerel in brine, 6 green onions finely chopped, 1 tbsp Horseraddish cream (use mustard if you can't find it), 1 egg lightly beaten, flour, breadcrumbs and oil for shallow frying 1. Peel and chop the potatoes, cook them in salted water until they are soft. Drain and let them cool;
2. Transfer the potatoes to a large bowl and mash them with a potato masher;
3. Add the Mackerel (previously drained), green onions cream and combine. Season with salt and pepper and make 8 round cakes;
4. Place the flour, egg and breadcrumbs in separate bowls. Flour the fish cakes, then pass them through the egg mixture and end with the breadcrumb mixture. Repeat and let them cool in the fridge for half an hour;
5. Heat some oil in a frypan and shallow fry the fishcakes for a couple of minutes each side;
Serve as an appetizer or with a salad, they're great, I promise!
No comments:
Post a Comment