These punchy fishcakes work well with any strong-flavoured fish, but smoked mackerel is best if your budget stretches to it
I like smoked mackerel for the intense flavour it gives these fishcakes, but for a cheaper version, tinned sardines work well with the chilli and lemon too.
*(Makes 4 large fishcakes)* 69p each
*500g potatoes, diced, *13p
*1 tbsp lemon juice, *4p
*½ tsp chilli flakes, *5p
*2 tbsp fresh parsley, chopped, *8p
*300g smoked mackerel, *£2.38
*1 tbsp flour, *3p
*2 tbsp oil, *6p
Put the potatoes into a saucepan of boiling water, then reduce the heat and simmer until tender.
Drain and mash with the lemon juice, chilli and parsley. Flake the fish into the mash and mix well. With floured hands, shape into fishcakes.
Put on a plate and chill in the fridge for at least 30 minutes (or they can be frozen at this stage for future use).
When chilled, fry in a little oil on a medium heat for seven minutes on each side.
Serve with green vegetables and tartare sauce.
*Jack's tip*
I quarter my mixture and make four quite substantial fishcakes, but these quantities will stretch to six or eight quite easily.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter. Reported by guardian.co.uk 7 hours ago.
I like smoked mackerel for the intense flavour it gives these fishcakes, but for a cheaper version, tinned sardines work well with the chilli and lemon too.
*(Makes 4 large fishcakes)* 69p each
*500g potatoes, diced, *13p
*1 tbsp lemon juice, *4p
*½ tsp chilli flakes, *5p
*2 tbsp fresh parsley, chopped, *8p
*300g smoked mackerel, *£2.38
*1 tbsp flour, *3p
*2 tbsp oil, *6p
Put the potatoes into a saucepan of boiling water, then reduce the heat and simmer until tender.
Drain and mash with the lemon juice, chilli and parsley. Flake the fish into the mash and mix well. With floured hands, shape into fishcakes.
Put on a plate and chill in the fridge for at least 30 minutes (or they can be frozen at this stage for future use).
When chilled, fry in a little oil on a medium heat for seven minutes on each side.
Serve with green vegetables and tartare sauce.
*Jack's tip*
I quarter my mixture and make four quite substantial fishcakes, but these quantities will stretch to six or eight quite easily.
• For more recipe ideas, including using up remaining ingredients, see agirlcalledjack.com or follow @MsJackMonroe on Twitter. Reported by guardian.co.uk 7 hours ago.