| 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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