Mackerel Fish cakes

Name: Mackerel Fish cakes
Cook time: 15
Yield: 2
Ingredients: 1 mackerel, butterflied and roughly chopped 250g mashed potato 2 spring onions, finely sliced 1 tbsp coriander, finely chopped 1 tsp black sesame seeds ½ red chilli, deseeded and finely chopped 1 tsp root ginger, grated 2 tbsp plain flour 1 small egg, beaten Pinch of seaweed salt Vegetable oil for frying To serve Chinese cabbage, cashews and soy sauce

2 people

Ingredients:

1 mackerel, butterflied and roughly chopped
250g mashed potato
2 spring onions, finely sliced
1 tbsp coriander, finely chopped
1 tsp black sesame seeds
½ red chilli, deseeded and finely chopped
1 tsp root ginger, grated
2 tbsp plain flour
1 small egg, beaten
Pinch of seaweed salt
Vegetable oil for frying
To serve Chinese cabbage, cashews and soy sauce

Method:

In a large mixing bowl combine all the ingredients and mix well. Then on a floured surface roll the fish cake mixture into equal-sized balls.
Place the fish cakes into a non-stick frying pan with hot oil and gently press to flatten into patties.
Cook for 4-5 mins on each side until golden. Serve with lime juice and a stir-fried salad.