Mackerel fish cakes
Ready in 30 minutes
500g frozen mash, defrosted
6 spring onions, finely chopped
2 tbsp each chopped fresh dill and parsley
300g smoked mackerel, skinned
25g plain flour
2 eggs, beaten
100g Panko breadcrumbs
oil for frying
1 Place the mash in a large bowl and stir in the spring onions, parsley and dill. Season well with black pepper, flake the mackerel over and combine. Shape into 12 patties.
2 Gently coat the fishcakes in flour, dip in the egg and then coat in breadcrumbs. Heat the oil in a large frying pan and cook in batches for 2-3 minutes on each side until golden. Serve with tartare sauce and a crisp green salad.