Taken from 'A Year in 120 Recipes' by Jack Monroe (Penguin Michael Joseph; £18.99)
Put the potatoes in a saucepan of boiling water, reduce the heat and simmer until tender, for about 15 minutes.
Drain and mash the potatoes with the parsley, lemon juice and chilli flakes. Flake the fish into the mash, add the flour and mix well. With floured hands, shape in to fishcakes.
Put them on a plate and chill in the fridge for at least 30 minutes (or freeze for future use).
When the fishcakes are cold, fry them in the oil over a medium heat for 7 minutes on each side.
Serve with green vegetables and tartare sauce.
- 500g potatoes, peeled and diced
- a fistful of flat leaf parsley, finely chopped
- 1 tablespoon lemon juice
- ½ teaspoon dried chilli flakes
- 300g smoked mackerel
- 1 rounded tablespoon flour, plus extra for dusting
- 2 tablespoons oil
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