Name: Smoked Mackerel And Spinach Fishcakes
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

CATEGORY	CUISINE	TAG	YIELD
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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