Mackerel, watercress and mustard fishcakes - delicious. magazine

Name: Mackerel, watercress and mustard fishcakes - delicious. magazine
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

www.deliciousmagazine.co.uk

These mackerel fishcakes are brilliant for batch cooking – make them for a quick dinner, then freeze then rest for another day.

View full recipe on www.deliciousmagazine.co.uk

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.

Share this recipe: