Mackerel fish cakes

Mackerel fish cakes

By
From
The Natural Cook
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
Roast new potatoes with rosemary and thyme
see method for extra ingredients

Method

  1. If you have leftover fish and roast new potatoes with rosemary and thyme, finely chop the potatoes and pick the fish off the bone. Add chopped parsley and mix with your hands, squashing the ingredients together. Roll into golf ball-sized pieces. Roll the cakes in wholemeal flour, dusting off any excess. Fry in light olive oil for three minutes each side over a medium-high heat, or until hot right through.
Tags:
The Natural Cook
Poco
Tom Hunt
sustainability
food cycle
vegetables
seasonal
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