Thursday, 8 May 2008

Mackerel and Horseradish Fishcakes

I took this recipe straight from Hippolyra at Fuss Free Flavours. I love the idea of fishcakes which don't include the usual potatoes, egg, breadcrumbs etc. There is a certain simplicity in a recipe which has only 5 ingredients which is very appealing. However the lack of a complex ingredients list in no way undermines the bursts of flavour these fishcakes deliver.
Mackerel and Horseradish Fishcakes
1 tin chickpeas
1 packet of smoked mackerel
1 tablespoon capers
juice and rind of 1 lemon
2 tablespoons horseradish
Drain and rinse the chickpeas and place in the blender or foodprocessor. I used my hand blender and added about 3/4 of the juice of one lemon. You definitely do not want to add too much liquid as it will make it too moist for keeping the fishcakes together when frying. Once the chickpeas are mashed, add the capers, flaked smoked mackerel, lemon rind and horseradish.
Form into patties and fry for around 3-4 minutes on each side or until lightly browned. I served mine on a bed of baby spinach and watercress salad. Some chunky herbed sweet potato wedges would also accompany it well.

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