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    Smoked Mackerel and Mustard Fishcakes

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    Smoked Mackerel and Mustard Fishcakes

    Serves: 4


    • 2 tbsp groundnut oil
    • 4 tbsp Polenta or plain flour
    • 250g smoked mackerel fillets, skinned, flaked
    • 3 tbsp chopped watercress leaves
    • 1½ tbsp wholegrain mustard
    • 400 g desirée potatoes


    1. Peel the potatoes and halve (or quarter, if large). Boil for 10–12 minutes, until just tender. Drain well and mash. Beat in the mustard and watercress, plus a little seasoning. Carefully stir in the mackerel
    2. Divide into 8 patties and chill for 30 minutes or up to 24 hours. (If you don’t have time for this, be sure to turn the fishcakes very carefully when cooking as they won’t hold together as well.)
    3. Dip each patty in the polenta or flour to coat. Fry in the oil for 3 minutes on each side, until golden. Serve with peas and mayonnaise.

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