Peppered Mackerel Fish Cakes

(Serves 4)

• 300g cold mashed potato
• 6 spring onions thinly sliced
• 1 tbsp horseradish sauce
• 250g peppered mackerel fillets, skinned and flaked
• 2 tbsp plain flour
• 1 egg beaten
• 85g breadcrumbs
• sunflower oil
• salad and lemon wedges

Mix together the potato, onions, horseradish and mackerel in a bowl and shape into 8 cakes.
Roll the fish cakes in the flour, then dip in the egg before rolling in the breadcrumbs.
Cover and chill.
When ready, fry for 5-6 mins on each side. Serve with the lemon and salad.