Ingredients

• 300g/10½oz ready-cooked mashed potato
• 300g/10½oz smoked mackerel
• flaked
• any bones removed
• 1 tbsp chopped parsley
• 2 tsp horseradish cream
• salt and freshly ground black pepper
• 100g/3½oz plain flour
• 2 free-range eggs
• beaten
• 100g/3½oz polenta
• vegetable oil
• for frying
• 100g/3½oz ready-made mayonnaise
• 1 lemon
• juice and zest
• 100g/3½oz carrot
• cooked and cut into cubes
• 100g/3½oz edamame beans
• 100g/3½oz green beans
• cooked and chopped
• 100g/3½oz canned chickpeas
• drained and rinsed

Directions

• Mix the mashed potato
• smoked mackerel
• parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper.
• Mould the mixture into six equal-sized fishcakes.
• Chill in the fridge for 20 minutes.
• Remove the fishcakes from the fridge and dredge in flour
• then dip into beaten egg to completely coat
• then dip into the polenta to completely cover.
• Heat the oil in a deep frying pan until hot
• but not smoking
• and shallow-fry the fishcakes for 3-4 minutes on each side
• until golden-brown all over and cooked through. (If the fishcakes are browning too much but not hot in the middle
• place onto a baking tray and bake for 5-6 minutes in an oven preheated to 200C/400F/Gas 6.)
• For the salad
• combine the mayonnaise
• lemon zest and juice in a bowl.
• Add the carrots
• edamame beans
• green beans and chickpeas and mix well.
• To serve
• place a spoonful of salad onto each plate and top with a hot fishcake.