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
- 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.
- 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.
- Gently fry the fishcakes for 5 minutes on each side until crunchy, golden and hot all the way through.
- Serve the Fishcakes with Lucy's Blushing Beetroot and a wedge of lemon.