Smoked mackerel fishcakes are very cheap and easy to make. You can make them in advance and keep in the fridge or freeze them. Mackerel is an oily fish so a good source of omega 3 essential fatty acids, protein and minerals.
Put a pan of lightly salted water on to boil. Peel the potatoes and cut into chunks about 2cm square. Put the potatoes in the pan, bring to the boil then simmer for about 8 minutes until the potatoes are done.
Meanwhile, heat 2 tablespoons of vegetable oil in a frying pan and fry the leek over a medium heat for about 5 minutes, until it begins to colour.
Drain the potatoes and mash.
In a bowl, mix together the potato, leeks, parsley.
Whizz the slices of bread in food processor to make breadcrumbs then remove to a large plate. Whizz the smoked mackerel and horseradish sauce together in the food processor then stir into the potato mix. If you don’t have a food processor, just flake the fish into chunks and mix into the potato mix with the horseradish.
Divide the mixture so you have enough for 2 fishcakes per person. Roll into balls, then flatten like burgers. Coat both sides in breadcrumbs. Pop them in the fridge for at least 1 hour to cool.
Heat enough vegetable oil in a frying pan to cover the bottom. When it is hot, but not smoking, add the fish cakes and fry for about 3 minutes on each side . Try not to keep turning them over as they are more likely to fall apart.
Serve the fishcakes and half a lemon and a green salad or garden peas.