• 400g mashed sweet potato 
  • 150g flaked smoked mackerel
  • 1 tin peppered mackerel
  • 6 diced spring onions
  • 1 tbsp horseradish
  • Plain flour
  • 1 beaten egg
  • 4-5 tbsp killed flaxseed


Mix the potato, spring onions, horseradish and mackerel in a large bowl. Split into 6-8. Mould into your fish cake shape. Dust in the flour, dip into the egg then cover in milled flaxseed. Add to a hot pan cooking for 2-3minutes on one side. Flip and cook on the other for a further 2-3 minutes. Enhoy immediately whilst hot or store in the fridge perfect for lunch the next day. Serve with your fave salad or vegetable. 1 serving is 2 fishcakes.

  • April 21, 2021