Prep 10mins ∙ Cook 30mins ∙ Makes 4
• 3 large baking potatoes, peeled and chopped or left over mashed potato (adjust recipe accordingly) • 2 scallions, finely sliced • 3 Smoked Mackerel Fillets, shredded or roughly chopped • salt and pepper • 1 tbsp butter • 1/4 cup of cream or milk of your choice • 1 egg • 2 tbsp olive oil
Bring a large pot of salted water to a boil and add the potatoes. Cook until tender.
Drain the potatoes and add scallions, butter and cream and mash together. Add the shredded mackerel, mix and allow to sit until ready to use.
Preheat a skillet and add the olive oil, ensure pan is coated.
Take small rounds of the fishcake mixture and form balls, place in the pan and flatten gently. Allow to cook for 5 mins either side so that a golden crust forms on the outside.
Place in the oven to keep warm, serve immediately or allow to cool and freeze.