Mackerel Fishcakes
Tonight we had a fishy favourite for dinner and I excitedly got to try out the camera on my new very cool phone, the Nexus 5x. It's so cool, I made sure I got it in ice blue tongue emoticon very impressed with it! So here's the recipe, gladly received by Penny as she just LOVES smoked fish! so much so, she gobbled up 3 of them. Makes enough for about 6 big ones and 4 small
Author: Hannah
Ingredients
- Mackerel and Horseradish Fishcakes:
- 2 biggish potatoes, boiled and mashed
- 2 mackerel fillets, flaked
- A handful of breadcrumbs
- 1 corn on the cob (uncooked)
- A handful of chopped parsley
- 1 tbsp mayonnaise
- 1 tbsp horseradish
Instructions
- Mix all ingredients
- Lightly fry for 3 minutes on both sides until golden and crisp.
- Refrigerate for up to 3 days and they freeze well.
I'm Hannah from Lincoln! Mama to Penny who was born in February 2015. I have always been a bit obsessed with food and enjoy travelling and sampling as much of it as time allows. I'm sharing my baby led weaning recipes that can be used for all the family.
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