Smoked Mackerel Fish Cakes

Ingredients

• 400 g floury potatoes (peeled and cut into chunks)
• 200 g smoked mackerel fillets (skin removed and flaked)
• 3-4 tbsp Ballymaloe 100 Recipe Sauce
• 2 spring onions (finely chopped)
• Zest of 1/2 lemon
• 1 egg (beaten)
• 3 tbsp plain flour
• 60 g breadcrumbs
• 1 tbsp chopped fresh parsley or chives
• Olive oil or butter

Method

1. Place the potato chunks in a saucepan filled with cold, salty water. Bring to a boil and cook until tender. Drain well and allow to steam dry for a few minutes. 2. In a bowl, mash the potatoes until smooth while still warm. Fold in the flaked mackerel and Ballymaloe 100 Recipe Sauce. Add the spring onions, lemon zest and herbs. Season to taste with salt and pepper if needed. 3. Divide the mixture into 8 equal portions and shape each portion into a patty. If time allows, store the patties in the fridge for 15-20 minutes as this will help them hold their shape. 4. Dip each fish cake into the flour, then into the beaten egg before finally coating it in breadcrumbs. 5. Heat a tablespoon of olive oil or butter in a pan over medium heat. Fry each fish cake for 3-4 minutes per side, until golden and crisp. 6. Drain the fish cakes on kitchen paper briefly before serving.

Serve with lightly dressed green salad or some buttered greens or peas on the side.