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Mackerel and Parsley Fishcakes

Ingredients

  • 2 fresh mackerel, filleted and skinned
  • 500g potatoes, peeled and diced
  • 25g butter
  • 3 tbsp fresh parsley, chopped
  • 1 gherkin, very finely chopped
  • 2 eggs, beaten
  • 100g fresh white breadcrumbs
  • 3 tbsp sunflower oil

To serve

  • 4 tbsp tartare sauce
  • 1 lemon, cut into quarters
  •  handful rocket leaves

Method

  1. Grill the mackerel for 6-8 minutes until it is cooked through and flakes easily with a fork. Allow to cool then flake roughly.
  2. Meanwhile, cook the potatoes in a pan of salted water for 10 minutes until tender, then drain and mash with the butter. Season and stir in the parsley, gherkin and fish.
  3. Divide the mixture into 8 and shape into round cakes. Dip each one first into beaten egg then into the breadcrumbs to coat evenly. Place on a flat tray, cover and chill for at least 1 hour.
  4. When ready to cook, heat half the oil in a large frying pan and cook in two batches (using half the oil for each batch) for 3-4 minutes per side until golden brown and piping hot. Serve with tartare sauce, a squeeze of lemon and a little rocket.

Goes well with...

Morrisons The Best Gavi

Morrisons The Best Gavi

"Crisp & fruity, with lively pear, apple & citrus fruit flavours, & a zesty tang to finish"

Perfect with..."Delicious with shellfish, pasta with creamy or fishy sauces,soft cheese or salads"

Grape:
Cortese
Country:
Italy
Price:
£7 - £10
Region:
Piemonte
Decanter World Wine Awards 2011 SilverInternational Wine Challenge 2011 Silver
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8 Serves 8 people
20 Preparation time of 20 mins
20 Cooktime for 20 mins
307
Calories
15%
1.9g
Sugar
2.1%
18.6g
Fat
27%
4.2g
Saturate
21%
0.6g
Salt
10%
of your Guideline Daily Amount (GDA)

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