Ingredients
2 Large Smoked Mackerel Fillets
2 Large White Potatoes
1 Shallot
Fresh Parsley
2 Cloves of Garlic
1tsp Paprika
1/2 tsp Chilli flakes
Juice of 1 Lemon
1tsp Dijon Mustard
Salt & pepper
Olive oil
1 tbsp Quinoa Flour
Chop and boil the potatoes then drain. Add to a large bowl and mash with the mustard, olive oil, salt and pepper.
Finely slice the shallot, pan fry with olive oil and garlic then add to the mash potato mixture.
Slice the parsley and mix it in, along with the ground spices and lemon juice.
Flake the smoked mackerel and gradually stir in with the potatoes. Mix well.
Add the quinoa flour (or flour of choice) and stir until well combined.
Grease a baking tray and then mold the mixture to desired shape and size to make the fishcakes.
Place on the top shelf of the oven and bake for 30 minutes, flipping throughout.
Serve with your choice of sides, I went for kale, puy lentils, avocado and a tahini dressing.
Perfect with poached eggs too. Yum!