This light dish is great as a snack or starter, and has plenty of goodness – mackerel is full of iron.
30 minutes to prepare and cook.
For the Fishcakes:
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. 5. Serve with a new potato, leek and orange salad.
For the salad:
1. Heat the olive oil and sauté the leeks until soft. Add the new potatoes and toss gently. Remove from the heat. 2. Peel and segment the orange above the dish so to capture all the juices. Add the orange segments and mustards and toss once more. Season and garnish with chives. Canny fact: