Smoked Mackerel Fishcakes

Instructions

1. Flake the smoked mackerel into chunks, removing any skin and bones. Mix with the cold mashed potato, sliced spring onions, half the horseradish sauce and a good squeeze of lemon juice. Season and mix well.
2. Divide into 4 equal portions and shape into round patties, about 2 cm thick. Refrigerate for 15 minutes to firm up (this helps them hold shape during frying).
3. Set up a breading station: flour, beaten egg and panko breadcrumbs in three separate shallow bowls.
4. Coat each fishcake in flour, then egg, then panko. Press the crumbs on firmly.
5. Heat vegetable oil in a skillet over medium heat. Fry the fishcakes for 4 minutes per side until deep golden and crispy all over.
6. Mix the remaining horseradish sauce with the crème fraîche, a squeeze of lemon and a pinch of black pepper to make a quick sauce.
7. Serve the fishcakes with the horseradish cream, dressed watercress or pea shoots and extra lemon wedges.

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