Smoked mackerel and spinach fishcakes
4 servings
Ingredients
| Quantity | 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 | |
Directions
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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