Smoked mackerel and spinach fishcakes

Yield: 4 servings

Measure Ingredient
2 Smoked mackerel; about 5oz each
2 teaspoons Olive oil
4 ounces Cooked spinach
2 ounces Butter
4 Potatoes; peeled, boiled and
; mashed
2 Eggs beaten
2 tablespoons Finely chopped fresh dill
½ teaspoon Freshly grated nutmeg
Salt and pepper
5 Floz natural yoghurt

Heat the grill and place the smoked mackerel underneath, drizzled with olive oil. Cook for about 3 minutes on each side. Carefully flake the fish off the skin.

Place the spinach in a saucepan with a tiny knob of butter and dry out over medium heat. Place the mackerel and spinach in a bowl with the butter, mashed potatoes, egg, dill, nutmeg, salt and pepper. Add yoghurt to mix to a fairly firm consistency; if it's too sloppy the fishcakes will not hold their shape.

Take a large egg-sized amount of mixture in your hands and form into a flat cake - you should be able to make 4 large fishcakes. Place under the grill and cook for 5-10 minutes, turning once. Serve hot.

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