Light and zesty, these fishcakes make a refreshing lunch option or lighter dinner and are easy to put together
Serves: 2
Prep: 15 minutes (plus chilling time)
Cook: 30 minutes
For the fishcakes:
180g Cornish new potatoes,
scrubbed clean
1 cooked or smoked mackerel fillet,
skin removed and flaked
2 tsp finely chopped chives,
parsley or dill
1 tsp mayonnaise
1-2 tbsp polenta
Light olive or rapeseed oil for frying
Salt and pepper
For the sun-dried tomato sauce:
25g sun-dried tomatoes in oil, roughly chopped + 1 tbsp oil from the jar 125g cherry tomatoes, halved 1 clove garlic, finely sliced
1 tsp dried oregano
1 tbsp balsamic vinegar
Salt and pepper
Pinch sugar
To serve:
1 tbsp sour cream
Lemon
Handful leaves
1. Scrub the potatoes clean. Leave any small ones whole, and chop the larger ones in half. Put in a saucepan, cover with cold water and season with salt. Cover, bring to the boil and simmer for 13-15 minutes until the potatoes are tender enough to mash.
2. Drain the potatoes, pop them back into the dry pan, and toss over a low heat to dry the potatoes out. Transfer to a cold mixing bowl and use a fork or potato masher to break the potatoes down into a pulp. No need to remove any flaky skin from the potatoes, but if after mashing there are larger unattached bits, you can fish them out. Set aside to cool briefly.
3. While the potatoes boil make the tomato sauce. Over a medium heat warm 1 tbsp of oil from the sun-dried tomato jar in a small frying or saucepan. Pop in the sun-dried tomatoes, cherry tomatoes, garlic and oregano. Cook for around 10 minutes until the tomatoes have blistered and started to break
