Preparation Time
1 hour
Serves
4
Ingredients
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500g floury potatoes, peeled, cut into large chunks
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1 heaped tbsp horseradish sauce
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225g smoked mackerel fillets, skin removed, broken into bite sized pieces
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1 tbsp chopped parsley
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Zest of 1 lemon
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Freshly ground black pepper
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1 egg yolk (keep the white for the crumb)
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For the crumb
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1 egg (and the spare white from before)
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200g stale breadcrumbs (preferably toasted)
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Freshly ground black pepper
Bring a large pan of water to the boil. Add the potatoes and cook until tender. Drain then mash, but don’t worry about a few lumps. Leave until cool enough to handle. This is a great way to use up leftover mashed potato from the night before.
Preheat the oven to 180oc/ Gas mark 4. Line a baking tray with non stick baking parchment and oil to grease the tray.
In a large bowl mix together the leftover mash, horseradish, smoked mackerel, parsley, lemon zest with a good grind of black pepper and the egg yolk.
Once everything is mixed well and combined, divide the mix into 8. Shape into patties.
Beat the egg and egg white in a bowl, then pop the breadcrumbs in another. Season the breadcrumbs with pepper.
Dip each pattie into the egg, then into the breadcrumbs. Place on your lined baking tray.
Place in the hot oven for 15-20 minutes or until hot through, then serve with veggies or salad.
TOP TIP: This is a great recipe to get the kids cooking, they can make them from start to finish.