Mackerel fishcakes with peas and broccoli
You need
- 2 tins mackerel in water or oil (125 g each), drained
- 400 g potatoes
- 1 teaspoon dried mixed herbs
- 1 teaspoon mustard
- 1 lemon
- 2 tablespoons plain flour
- 1 small head of broccoli
- 3 handfuls frozen peas
Method
- Peel the potatoes, cut them into chunks and boil for 15 minutes until soft. Drain well, mash roughly and leave to cool for 5 minutes.
- Flake in the fish. Add the herbs, the mustard, the juice of half the lemon and some pepper. Mix, shape into 4 cakes about 2 cm thick, and dust both sides with flour.
- Fry in 1 tablespoon of oil over a medium heat for 4 minutes each side, until golden and hot through. Turn them once only, carefully.
- Meanwhile boil the broccoli florets for 4 minutes, adding the peas for the last 2. Drain.
- Serve 2 fishcakes with half the vegetables and a lemon wedge. Cool the rest and put it in the fridge.
Remember this: Dry mash, firm cakes, turn once.
Lunch tomorrow
Eat cold, with salad or in a roll.
Other swaps
Mackerel for tinned salmon or sardines. Gluten-free: gluten-free flour.
Contains
Cereals containing gluten (wheat), fish, mustard. Always check the labels on what you buy.
Nutrition per portion
| Energy | Protein | Fibre | Saturated fat | Salt |
|---|---|---|---|---|
| 569 kcal | 30 g | 11 g | 5.2 g | 1.2 g |
Not cooked yet. After three cooks it counts as learned and the method steps back.