A savoury cake for a change.

This week we have been cooking some scrumptious

Smoked Mackerel & Sweet Potato Fishcakes! 

 

The sun was out on Tuesday so we searched for a recipe that wasn't too heavy and would leave us still feeling fresh.. this certainly answered the brief.

The original recipe we found was Smoked Mackerel & Horseradish Fishcakes but never ones to follow a recipe word for word, we mixed it up slightly. 

SMOKED MACKEREL & 

SWEET POTATO FISHCAKES

[Makes 3 large or 4 medium]

250g sweet potato

1 & 1/2 tbsp horseradish

250g peppered smoked mackerel (we actually didn't have enough mackerel so topped it up with Salmon)

2 spring onions, finely chopped

1 tbsp chopped parsley

Freshly ground black pepper

Some plain flour

1 egg, beaten

100g breadcrumbs

Oil for frying (we used Chinese stir-fry oil which added amazing ginger flavours)

We followed pretty much the same method as the BBC Food recipe with one slight change, when cooking the potatoes we used the microwave instead. It is really simple and quick to do; peel and cut the potato as usual, then place them in a microwaveable bowl with half a lemon and cover with cling film. Cook for around 6 minutes or until they are soft enough to mash. We also chilled our 'cakes' before adding the breadcrumbs..

To keep with our fresh summer vibe we served our fishcakes with a delicious crunchy salad and a wedge of lemon. The salad had chilled cooked broccoli, avocado, cherry tomatoes, mixed leaves and half a pomegranate and was coated in a splash of balsamic and olive oil.

 

Having substituted half the amount of mackerel for salmon, and not being entirely convinced that the two flavours would work together, we were pleasantly surprised by how well these fishcakes came out. We think the sweet potato was the winning ingredient as it really balanced the hot horseradish, while also adding a more creamy texture than the standard white potato. We would however, recommend using the full 250g of peppered smoked mackerel as we think would improve the flavour even more. 

This Cooking Tuesday dish was one we certainly didn't want to end. Perfect for a sunny evening with a glass of chilled crisp white wine.