Ingredients
- 800 g of floury potatoes, peeled and cut into 4cm cubes
- 1 tbsp of vegetable or olive oil, plus extra for shallow frying
- 1 bunch of spring onions, trimmed and finely sliced
- 2 tbsp of dijon mustard
- 1 egg, separated
- 0.5 tsp of salt
- 300 g of smoked mackerel, skin and bones removed, shredded into small flakes
- 1 small bunch of chives or dill, finely chopped
- 2 tbsp of plain flour
- 8 tbsp of panko/dried breadcrumbs
- 150 g of crème fraîche, (or use soured cream)
- 1 red apple, cored, thinly sliced into half-moons and placed in water with a squeeze of lemon (to stop it discolouring)
- 2 little gem lettuce, leaves separated and washed
- 1 lemon, a squeeze of juice, plus wedges to serve
Method
Step 1
Boil the potatoes in well-salted water for 15-20 mins until tender.Step 2
Meanwhile, heat 1tbsp oil in a pan and gently fry two-thirds of the spring onions for 2-3 mins until soft. Take off the heat and leave to cool.Step 3
Drain the potatoes and allow to steam dry over a colander before mashing, then set aside to cool.Step 4
Stir the mustard, egg yolk and salt into the cooled potato. Gently fold in the fish, cooked spring onion and half the herbs. Divide the mixture into 4 even portions, shape into balls, then flatten slightly to about 3 cm thick.Step 5
To coat the fishcakes, put the flour onto a plate; briefly whisk the egg white in a bowl until frothy; and sprinkle the breadcrumbs onto another large plate. Take a fishcake, dust both sides with flour, coat in egg white, then coat in breadcrumbs. Repeat with remaining fishcakes.Step 6
In a small bowl, mix the remaining herbs into the crème fraîche and season to taste with salt and pepper.Step 7
Drain the apple and mix with the raw spring onions and the lettuce. Add a squeeze of lemon and season.Step 8
Heat 1⁄2cm oil in a large cast iron or non-stick frying pan over a moderate heat. Fry the fishcakes for 3-4 mins each side until they are golden with a good crust. Remove from the heat and drain on a kitchen towel. Cook in batches, if needed.Step 9
Serve the fishcakes with the salad, crème fraîche and lemon wedges.