2 mackerels, 600g cleaned and heads removed
600g of potatoes (Maris Piper or King Edward)
6 spring onions, finely chopped
2 tablespoons of capers, finely chopped
2 tablespoons of horseradish sauce
2 tablespoons of parsley, finely chopped
2 tablespoons of flour, seasoned with salt and black pepper
1 egg, beaten
100g of white breadcrumbs
Olive oil, for frying

METHOD

Make 3 to 4 cuts in the skin along the length of the fish. Place under a grill for around 5 minutes on each side.

In the meantime, place the potatoes in salted boiling water. Drain the potatoes and transfer into a large bowl and mash them. Add the spring onions, capers, parsley and horseradish sauce to the mash. Mix well.

Carefully remove the skin from the mackerel and cut the fish into pieces. Mix the fish into the potato and season to taste with salt and pepper.

Form the mixture into circles or cakes and sprinkle flour over them until covered. Coat the cakes with egg and cover with breadcrumbs.

Heat the oil in a frying pan and fry the cakes for 3 to 4 minutes on each side until crisp and golden.

Serve immediately.

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