Tasty mackerel fish cakes served with gooseberry relish. Cooked by Dick and James Strawbridge on The Hungry Sailors.
Ingredients
For the fish cakes:
- 4 skinned, uncooked mackerel fillets
- 1 garlic clove, thinly sliced
- 2 tbsp parsely, finely chopped
- 500 g17¾ oz new potatoes, boiled and roughly crushed
- ½ egg, beaten
- 1 tbsp flour
- Butter/oil, for frying
- Salt and pepper, to season
For the gooseberry relish:
- 200 g7 oz green gooseberries, topped, tailed and cut into quarters
- 50 g1¾ oz light brown sugar, sweeten to taste
- Zest of 1 orange, and juice of half
Method: How to make Mackerel fish cakes
1
Flake the mackerel fillets into a bowl along with the garlic and parsley. Add in the crushed potatoes and combine.
2
Mix in the egg and flour.
3
Using your hands, divide the mixture into equal amounts and shape into balls that can be flattened into cakes. Place in the fridge until ready to cook.
4
When ready, shallow fry in butter/oil until golden brown on both sides.
For the gooseberry relish:
5
Put the gooseberries, orange juice, orange zest and sugar into a pan. Cook for 25-30 minutes until thick and syrupy.
To serve:
6
Place the fish cake on a bed of salad leaves and top with the gooseberry relish.
