Mackerel Fish Cakes
500g/1lb 2oz potatoes, cubed
25g/1oz/2 tbsp butter
2 hard-boiled eggs, chopped
225g/8oz smoked mackerel fillets, skinned and flaked
4 spring onions (scallions), diced
a large handful of watercress, roughly chopped
2 medium eggs
75g/3oz/1½ cups fresh white breadcrumbs
olive oil to fry
crème fraîche flavoured with horseradish sauce to serve
1 Cook the potatoes in a pan of boiling water for 15 minutes or until tender. Drain and mash with the butter.
2 Stir in the chopped hardboiled eggs, fish, spring onions and watercress. Set aside to cool for 15 minutes.
3 Beat the eggs in a shallow dish and tip the breadcrumbs on to a plate. Divide the fish mixture into eight portions and shape into patties. Dip them in the beaten egg to coat both sides and then into the breadcrumbs. Coat all over and place on a non-stick baking sheet. Cover and chill in the refrigerator for 1 hour to firm up.
4 Heat 2 tbsp oil in a large frying pan over a medium heat and cook the fish cakes for 5 minutes on each side or until golden brown, crisp and piping hot. Cool and freeze, or serve with crème fraîche flavoured with horseradish sauce.