Atlantic Treasures' Fish Cakes Recipe From Brian McDermott
If you're looking for a tasty lunch or starter option, these Atlantic Treasures' Fish Cakes are the answer. Easy to make, packed full of flavour and make in minutes. Here is Donegal chef, Brian McDermott's recipe...
Killybegs Fish Cakes
400g Mashed Potatoes
400g Mackerel Fillets (Atlantic Treasures Smoked Mackerel)
1 Free Range egg yolk
50g Flour for dusting
Drizzle Rapeseed Oil
Table Spoon Sesames Seeds
Preheat your oven to 160 C.
Break the Mackerel pieces into a bowl.
Warm up the if using leftover from previous day. Add pinch nutmeg and egg yolk to the potato and mix. Add in the Brocken mackerel pieces and mix together.
Dust a table or board with flour and shape fishcake mix into a cylinder shape. Cut and then shape into rounds using a palate knife.
Heat a frying pan with rapeseed oil and butter. Fry each fishcake on both sides until a golden colour is achieved.
Place on a tray and put into the oven to keep warm for 3-4 minutes. In the same pan add the sesame seeds, dill and then the spinach. Turn off the heat once the spinach is added and give a quick stir.
Serve the fish cakes with the spinach and drizzle with rapeseed oil.
BUY SMOKED MACKEREL HERE
TO BUY FRESH FISH FROM KILLYBEGS CLICK HERE.