Week 8 · 35 min · Serves 4
Homemade mackerel fishcakes
Fishcakes made with oily fish. Good warm for dinner and cold in a packed lunch.
Ingredients
- 500 g skinless mackerel fillet
- 1 egg
- 2 tbsp potato starch
- 100 ml milk
- 1 spring onion
- Salt, pepper and a little nutmeg
Method
- Pulse the fish coarsely in a food processor with salt.
- Add egg, potato starch and spices, and loosen with milk to a firm mixture.
- Fold in the finely chopped spring onion.
- Shape into cakes and fry in rapeseed oil for 3–4 minutes a side.
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