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Big Kitchen
Mackerel fishcakes
We ’ ve made these a bit more storecupboard than a fishcake would normally be , by using the oats in the mix as well as the outside .
Hairy Bikers
MAKES 8 PATTIES
• 3 x 125g can mackerel ( mine were 82g drained weight each )
• 1 small onion , very finely chopped
• 1 tsp mixed dried herbs
• 1 tbsp mustard
• ½ tsp chilli flakes
• 1 lemon , zested ( use the juice in the remoulade )
• 1 tsp cider vinegar
• 1 egg
• 40g oats , ground to a coarse flour , plus 25g for coating
• 1 tbsp olive oil , for frying
FOR THE REMOULADE
• 1 small celeriac , peeled and julienned
• 1 crisp apple , cored and coarsely grated
• 1 lemon , juiced
• 1 tsp cider or white wine vinegar
• 1 small onion , very finely chopped
• 50g crème fraîche
• 1 tbsp Dijon mustard
• few sprigs parsley , finely chopped
• 2 sprigs tarragon , leaves finely chopped
1 Drain the mackerel and put in a bowl . Mash or flake , then add all the remaining ingredients ( except the 25g extra oats and olive oil ) and mix thoroughly . The best way to do this is to knead with your hands . It will feel quite wet to start with , but the oats will quickly absorb liquid and help firm it up . 2 Shape into eight patties . Put the extra oats in a small processor or grinder and give them a quick whizz to break them up a little bit . Put in a shallow bowl , then dip the patties into them . Pat off the excess , then put on a plate and chill for half an hour . 3 To make the remoulade , toss the celeriac and apple in 1 tsp of salt and half the lemon juice . Leave to drain in a colander for half an hour . Put the remaining lemon juice and vinegar into a bowl with the onion , crème fraiche , mustard and herbs . Whisk everything together and taste . Season with salt , pepper and a pinch of sugar if necessary . Stir through the celeriac , making sure it ’ s completely coated in the dressing . 4 When you ’ re ready to cook the fishcakes , heat 1 tbsp olive oil in a large frying pan . Fry on a medium heat until the oats are lightly browned and the fishcakes are heated through . Serve the fishcakes with the remoulade .
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