Yield: 4 servings
|2||Smoked mackerel; about 5oz each|
|2 teaspoons||Olive oil|
|4 ounces||Cooked spinach|
|4||Potatoes; peeled, boiled and|
|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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