Use up leftover mash to create a comforting, good-value family meal
Prep:20 mins
Serves 4
300g cold mashed potato6 spring onions, thinly sliced1 tbsp horseradish sauce250g / 9oz peppered mackerel fillets, skinned and flaked2 tbsp plain flour1 egg, beaten85g dried breadcrumbssunflower oil, for frying (optional)salad and lemon wedges, to serve
STEP 1In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.STEP 2Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
