Yield: 1 servings
|12 ounces||Flaked smoked mackerel|
|1 teaspoon||Dijon mustard|
|Salt and pepper|
|2||Eggs; whisked a bit|
Boil the potatoes in water until just soft, drain and leave to cool.
In a bowl mixed the mackerel chopped herbs, mustard and the finely diced onion and garlic.
Add the potatoes and mash to remove lumps, season with salt and pepper and weigh out into 4oz cakes. Once all the mix is weighed dip into flour, then egg and then the oatmeal.
To cook you can either grill gently, bake, deep fry or shallow fry. Note: frying is much easier.
All you do is cook in a non-stick pan for about 5-6 minutes each side in a little olive oil or butter. Garnish with some fresh gooseberries.
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