Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Smoked mackerel; about 5oz each |
2 teaspoons | Olive oil |
4 ounces | Cooked spinach |
2 ounces | Butter |
4 \N | Potatoes; peeled, boiled and |
\N \N | ; mashed |
2 \N | Eggs beaten |
2 tablespoons | Finely chopped fresh dill |
½ teaspoon | Freshly grated nutmeg |
\N \N | Salt and pepper |
5 \N | 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.
DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.