Smoked Mackerel Fish Cakes

Boil the potatoes in salted water until tender, then drain and mash with the horseradish sauce. Flake the fish fillets into the mash, then add the spring onions, tarragon, and plenty of black pepper. Bind together, and shape into 8 fish cakes.
Lightly dust the cakes in seasoned flour, then dip in the egg and coat in the breadcrumbs. Heat some oil to sizzling temperature, then fry the fish cakes for about 4 mins on each side, or until golden and crispy. Serve immediately with your favourite salads.

30 mins

4 serving

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