Based on and picture taken from a recipe on Krumpli.co.uk
- 300g Potato
- 50g Butter
- 150g Tinned Mackerel
- 50g Capers
- 15g Fresh Parsley
- Salt and pepper
- 1 Tsp Ground Fennel Seed
- 4 Tbsp Plain Flour
- 1 Egg
- 50g Breadcrumbs
- 2 Tbsp Cooking Oil
- Peel the potato and chop into 2cm cubes.
- Boil in salted water until soft which should take 15-20 minutes depending on the size.
- Rice the potato when warm and add the butter.
- Mix to form mashed potato and set aside.
- Flake the fish, then roughly chop the capers and parsley.
- Mix together the flaked fish, mashed potato, parsley and the capers and have a taste, add seasoning as required.
- Split the mix in to 4 even portions and use your hands to form into a circular shape about 1cm thick.
- Place in the refrigerator to firm up, you can do this the night before if you wish, they also freeze really well at this point.
- Preheat your oven to 180°C or 350°F.
- Mix together the plain flour and ground fennel seed and add some salt and pepper to season, then begin to coat the fish cakes.
- So first into the flour fennel mix, then the egg, then the bread crumbs.
- Heat a little oil in the bottom of a frying pan that can be transferred to the oven over a medium high heat.
- Now add the fish cakes and cook until a nice golden brown then flip and place in the preheated oven for 10 minutes.