Life in Wassenaar
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By: Muna Mahdzar Fadaaq

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Wednesday, 4-Mar-2009 12:46 Email | Share | Bookmark
Smoked Mackerel Fishcakes


Smoked Mackerel Fishcakes

3 medium-sized potatoes, peeled and halved
500g smoked mackerel fillets
1 tbsp capers, finely chopped
freshly ground black pepper
2 tbsp plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
200g breadcrumbs
sunflower or vegetable oil, for shallow frying

Boil the potatoes in salted water until they are cooked through, then drain and mash them.
Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any.
Add the chopped capers and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty.
Gently bind everything together and shape the mixture into flat cakes.

Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs
The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.
To cook the fishcakes, heat about 1cm of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through.
Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven.

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