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    • Smoked Mackerel And Spinach Fishcakes

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    Eggs Alive &, Cooking 4 servings

    INGREDIENTS

    2 Smoked mackerel; about 5oz each
    2 ts Olive oil
    4 oz Cooked spinach
    2 oz Butter
    4 Potatoes; peeled, boiled and
    ; mashed
    2 Eggs beaten
    2 tb Finely chopped fresh dill
    1/2 ts Freshly grated nutmeg
    Salt and pepper
    5 Floz natural yoghurt

    INSTRUCTIONS

    Heat the grill and place the smoked mackerel underneath, drizzled with
olive oil. Cook for about 3 minutes on each side. Carefully flake the fish
off the skin.
Place the spinach in a saucepan with a tiny knob of butter and dry out over
medium heat. Place the mackerel and spinach in a bowl with the butter,
mashed potatoes, egg, dill, nutmeg, salt and pepper. Add yoghurt to mix to
a fairly firm consistency; if it's too sloppy the fishcakes will not hold
their shape.
Take a large egg-sized amount of mixture in your hands and form into a flat
cake - you should be able to make 4 large fishcakes. Place under the grill
and cook for 5-10 minutes, turning once. Serve hot.
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