12 oz Flaked smoked mackerel
1 lb Potatoes
Coriander
Parsley
1/2 Red onion
1/2 cl Garlic
Basil
1 ts Dijon mustard
Salt and pepper
4 oz Flour
2 Eggs; whisked a bit
8 oz Oatmeal
Fresh gooseberries
Boil the potatoes in water until just soft, drain and leave to cool.
In a bowl mixed the mackerel chopped herbs, mustard and the finely
diced onion and garlic.
Add the potatoes and mash to remove lumps, season with salt and
pepper and weigh out into 4 oz cakes. Once all the mix is weighed
dip into flour, then egg and then the oatmeal.
To cook you can either grill gently, bake, deep fry or shallow fry.
Note: frying is much easier.
All you do is cook in a non-stick pan for about 5-6 minutes each side
in a little olive oil or butter. Garnish with some fresh gooseberries.
