Smoked Mackerel and Spinach Fishcakes


Lucy’s Blushing Beetroot Relish

400g mashed potato

250g smoked mackerel fillet

100g baby spinach , wilted

2 tbs plain flour,

1 egg, beaten

85g dried breadcrumbs


  1. In a large bowl mix together the potato, mackerel and spinach. Season with salt and pepper and shape into 4 large or 8 small even -sized cakes.
  2. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg followed by the breadcrumbs. Cover and chill until ready to cook.
  3. Gently fry the fishcakes for 5 minutes on each side until crunchy, golden and hot all the way through.
  4. Serve the Fishcakes with Lucy's Blushing Beetroot and a wedge of lemon.