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Thai mackerel fishcakes with new potato salad

  • 4servings
  • 35minutes

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Source: www.goodtoknow.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C
MineralsChromium, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 x 700g canned potatoes

  2. 2 x 120g cans mackerel, drained and mashed

  3. 1 tbsp semi-skimmed milk

  4. 3 tbsp fresh chopped parsley

  5. 1 red pepper, finely chopped

  6. 4tbsp plain flour

  7. 1 egg, beaten

  8. 125g dried natural breadcrumbs

  9. 1 tbsp olive oil, for frying

  10. 1 tbsp olive oil

  11. 1 leek, sliced

  12. 1 x 540g can new potatoes, drained

  13. 1 orange, peeled and segmented

  14. 1 tsp whole grain mustard

  15. ground black pepper

  16. 2 tbsp fresh chopped chives, for garnish, optional

Instructions Jump to Ingredients ↑

  1. Drain and mash the potatoes with the milk.

  2. Place the potatoes, fish, parsley and red pepper in a bowl and season. Combine together and shape into 8 cakes.

  3. Dip each fishcake in flour, shake off, dip into the beaten egg and finally into the breadcrumbs. Chill in the refrigerator for 15 minutes.

  4. Heat a thin layer of oil in a frying pan. Add the fishcakes in batches and cook for about 5 minutes on each side, until crisp and golden.

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