Apple and horseradish fishcakes
It might be my Cornish bias but I really think that when it comes to fish its hard to beat really fresh mackerel. In the UK it’s readily available and generally reasonably priced plus it’s really good for you.
The oily ‘meatiness’ of mackerel makes it a great choice for fish cakes as it’s less likely to disintegrate. It pairs really well here with the tart freshness of apple and the zesty heat of horseradish. These almost have a sort of Scandinavian feel to them.
I think I got the idea from something that mum occasionally used to make for barbecues which was a whole fish stuffed with apple, herbs and buttered breadcrumbs. I’ve only got a vague memory of it so I can’t really remember if it was trout or mackerel and I should imagine that either would work in these.
350g cooked skinless mackerel fillets
1 tart green apple
2 creamy horseradish sauce
2 tbsp chopped parsley
salt and pepper
1 egg (beaten)
3 tbsp flour
6-8 tbsp panko bread crumbs
Bring a large pan of water to boiling point and cut the potatoes into large chunks. Add them to the pan and boil until they are just tender. Drain them well and then return them to the hot pan so that they can steam and dry out a little. Add the horseradish and the salt and pepper and mash the potatoes until they are smooth. Let them cool.
Finely dice the onion and fry it in a little oil or butter until it is tender and just starting to brown.
Chop the apple into small pieces and mix this into the potato along with the onion and parsley.
Flake the cooked mackerel and fold this into the cooled potato mixture.
Take 3 shallow dishes and add the flour to one, the egg to another and the breadcrumbs to the last one.
Shape the fishcake mixture into even sized patties. Coat each one in the flour, then the egg and finally the breadcrumbs and put them on a baking sheet. Chill them in the fridge for at least 30 minutes before frying.
Heat a couple of tablespoons of oil in a frying pan and fry the fishcakes for a few minutes on each side, until they are crisp and golden and hot in the middle.