Monday, 24 March 2014

Mackerel and Chive Potato Cake

This one is a bit of an alternative to a traditional fish cake. Rather than peel and boil your potatoes, wait for them to steam and cool, mash then mix with fish, you simply grate, mix and slow fry, a bit like a huge rosti. It all becomes so much easier and just as delicious.

Experiment with the fish, even mix in some leftover meat. Either way, it makes for a lovely side dish or a main course in its own right, served with a green salad. Simple, unfussy and frugal.

Mackerel and Chive Potato Cake
Feeds 3-4

3-4 medium potatoes
1 onion
A handful of fresh chopped chives
A couple of fillets of smoked mackerel
1 egg
A tbsp plain flour
Salt and pepper
A little grated Cheddar cheese
2 tbsp olive oil

1 - In a large mixing bowl, grate the potatoes and onion. Break up the fish and add to the potato and onion.
2 - Add the chives, egg, flour and seasoning and with your hands, scrunch together until well mixed.
3 - In a large frying pan, add the olive oil and heat up. Spread the mixture around and flatten with your hand to form one large 'cake'. Cook on a low hob for 10 minutes. Pre-heat your grill to a medium setting.
4 - Spread over the grated cheese then place under the grill. Cook for a further 10 minutes, ensuring that it is not catching. You need to cook slowly otherwise the potato will be raw.
5 - Once golden and crispy, cut into wedges and serve.

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