250g potatoes (for mashing)
250g Connemara Smokehouse Peppered Smoked Mackerel
4 spring onions
2 heaped tablespoons of creamed horseradish
A handful of small capers, rinsed
Salt and pepper
2 eggs, beaten
100g polenta (you may need extra)
Vegetable oil, for frying
Lemon wedges, to serve
– Cook the potatoes until they are only just cooked, then mash and set aside to cool.
-Flake the mackerel, chop the spring onions and mix everything together with the horseradish, capers and some seasoning. Remember the mackerel and the capers are salty they don’t need any extra.
– When the potatoes are cooler, add them to the mix. Shape the mixture into 8 cakes and chill for 20 minutes.
– Spread the polenta out on a plate and have the eggs beaten in a bowl next to it so you can get a production line going. Dip each cake in egg and then into the polenta , making sure that they are really well coated.
– Heat enough oil to shallow-fry the fishcakes. Cook them for around 4 minutes on each side or until they are crispy and golden. Serve with the slaw and lemon wedges.
1/2 medium sized red cabbage
2 medium sized carrots
1 large red onion
2 cloves garlic
3-4 table spoons of natural yoghurt (Full-fat yoghurt is best).
2 table spoons cider vinegar
1 heaped teaspoon wholegrain mustard
1 generous handful of coriander, chopped
Salt and pepper
– Slice the onions and the red cabbage thinly.
– Grate the carrots and mix with the cabbage and onions.
– Crush the garlic really well with some salt and add this to the mix along with the natural yoghurt, cider vinegar, some pepper and the mustard. Start with 3 table spoons of yoghurt and add more if you think it needs it.
– Finally add the chopped coriander, keeping a little back for the final garnish.