Crushed smoked mackerel fish cakes

Fish cakes are one of those things that I can never eat in restaurants, which is why I wanted to share this recipe. If you have any left over, they work well served with an egg for breakfast.

Makes 6

Ingredients

• 300g/10½ oz potatoes, peeled and quartered
• 2 slices of peeled fresh ginger
• 250g/8¾ oz peppered smoked mackerel
• 30g/1 oz capers, chopped
• 6 spring onions (scallions), finely chopped
• 100g/2 cups gluten-free breadcrumbs
• Himalayan salt and ground black pepper
• 30g/1 oz Lucy Bee coconut oil

Method

1. Add the potatoes and ginger to a pan of cold water and bring to the boil. Turn the heat down and simmer until cooked, then drain, remove the ginger and allow the potatoes to cool a little before crushing (I use my hands for this, wearing latex gloves, as it gives the fish cakes a nice texture).

2. While the potatoes are cooking, remove the skin and any bones from the mackerel and flake into pieces. Put into a mixing bowl with the capers and spring onions (scallions). Add the crushed potatoes to the fish mixture and combine well, adding salt and pepper to taste.

3. Break the mixture into 6 portions and flatten each slightly, then dip each one in breadcrumbs to coat. Heat the coconut oil in a non-stick frying pan over a medium heat and, when hot, add the fish cakes and cook for 3 minutes on each side (you may need to add a little more oil).

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.