{martindwyer.com} {Words} {Welcome} {Recipes} {Martin} {Restaurant} {Glass} {Chambre d'Hôte}
  {Desserts}  {Fish Mains}  {Healthy}  {Meat Mains}  {Misc}  {Poultry Mains}  {Side Dishes}  {Soups}  {Starters}  {Vegetarian Mains} 
 
Smoked Mackerel Potato Cakes

(makes 12 cakes, starters for 6)

1kg (2 lbs) Potatoes
60g (2 oz.) Butter
2 tbs. Milk
1 med Onion
2 Fillets Smoked Mackerel
2 tsps. Horseradish Sauce
Salt and Black Pepper.
2 Eggs
110g (4 oz.) Pinhead Oatmeal
Peel the potatoes and cut into even sized pieces.
Steam these over a pot of simmering water until completely cooked.
While they are still hot mash them well, add half of the butter and the milk and beat together well . Now leave them cool completely.
(This can well be done the day before)
Peel the onion and chop very finely.
Put into a lidded pot with the remaining butter and sweat until soft.
When soft stir the softened onions and the butter they were cooked in into the mashed potato and again leave to cool.
Take the skin off the mackerel and flake the flesh gently, making sure to remove all the bones.
Season the potatoes with the salt, the pepper and the horseradish and lastly fold in the flaked mackerel.
Make this mixture into balls with wet hands.(you should get about 12) Flatten each of the balls a little into a patty shape.
Put 90g (3 oz.) of seasoned flour on a plate,beat the eggs well and put onto a plate, lay the oatmeal on a large plate.Roll the potato cakes first in flour, then in the egg and then the oatmeal, and then shallow fry in sunflower oil on both sides until brown and crisp. You can cook these earlier as they reheat well on a baking tray in a hot oven.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef