Mackerel, watercress and mustard fishcakes
These mackerel fishcakes are brilliant for batch cooking – make them for a quick dinner, then freeze then rest for another day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Pot
- Potato masher
- Saucepan
- Mixing bowl
- Whisk
- Fork
- Chef's knife
- Cutting board
- Skillet
- Spatula
- Baking sheet
- Plate
- Paper towel
- Serving bowl
- Airtight container
- Stove
- Refrigerator
- Freezer
Ingredients
- 500g floury potatoes
- Large knob of unsalted butter
- 75ml whole milk
- 4 spring onions, trimmed
- 50g watercress
- 2 tsp English mustard
- 200g peppered mackerel fillets, skin removed
- 2 lemons
- 60g plain flour
- 1 medium free-range egg, beaten
- 80g panko breadcrumbs
- Vegetable oil to fry
- Bitter leaf salad to serve
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