Makes 6 fishcakes (enough for 3 normal meals or 2 massive ones!). Cost £3.15
Ingredients:
- 450g fresh mackerel
- Half an orange
- 300g white potato
- 2 tsp curry powder
- 1 egg, beaten
- 3 slices bread
- Place the mackerel under a medium grill for about 15 minutes.
- Meanwhile peel the potatoes and cut into small cubes. Boil in salted water until cooked.
- Drain the potatoes and mash them thoroughly with a little salt and pepper and the curry powder.
- Skin the mackerel (it should come off easily after grilling) and remove the bones. Add the flesh to the potato and mix well.
- Squeeze over about half the juice from the orange and finely grate in the very top layer of the zest. Mix well and use your hands to form the fishcakes.
- Place the 3 slices of bread in a blender and blitz until you have fine breadcrumbs. Put the breadcrumbs on a plate.
- Coat the fishcakes in the beaten egg and cover in breadcrumbs.
- Place on baking foil in the oven at about gas mark 7 until the breadcrumbs are crisp (approximately 15 minutes) and golden brown.
- Turn the fishcakes and brown the other sides.
- Serve with rice tossed with coriander and boiled spinach.
Makes 6 fishcakes (enough for 3 normal meals or 2 massive ones!). Cost £3.15
Ingredients:
- 450g fresh mackerel
- Half an orange
- 300g white potato
- 2 tsp curry powder
- 1 egg, beaten
- 3 slices bread
- Place the mackerel under a medium grill for about 15 minutes.
- Meanwhile peel the potatoes and cut into small cubes. Boil in salted water until cooked.
- Drain the potatoes and mash them thoroughly with a little salt and pepper and the curry powder.
- Skin the mackerel (it should come off easily after grilling) and remove the bones. Add the flesh to the potato and mix well.
- Squeeze over about half the juice from the orange and finely grate in the very top layer of the zest. Mix well and use your hands to form the fishcakes.
- Place the 3 slices of bread in a blender and blitz until you have fine breadcrumbs. Put the breadcrumbs on a plate.
- Coat the fishcakes in the beaten egg and cover in breadcrumbs.
- Place on baking foil in the oven at about gas mark 7 until the breadcrumbs are crisp (approximately 15 minutes) and golden brown.
- Turn the fishcakes and brown the other sides.
- Serve with rice tossed with coriander and boiled spinach.
