Easy smoked mackerel fishcakes recipe
 Smoked mackerel fish cakes go well with this zesty chickpea salad. 300g/10½oz mashed potato300g/10½oz smoked mackerel, flaked, any bones removed1 tbsp chopped parsley2 tsp horseradish creamsalt and freshly ground black pepper100g/3½oz plain flour2 free-range eggs, beaten 100g/3½oz polentavegetable oil, for frying 300g/10½oz 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 mayonnaise1 lemon, juice and zest100g/3½oz carrot, cooked and cut into cubes100g/3½oz edamame beans100g/3½oz green beans, cooked and chopped100g/3½oz canned chickpeas, drained and rinsed 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 Method 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. Mix the mashed potato, smoked mackerel, parsley and horseradish cream together in a bowl and season well with salt and freshly ground black pepper. 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. Mould the mixture into six equal-sized fishcakes. Chill in the fridge for 20 minutes. 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. 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.) 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. 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. 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. To serve, place a spoonful of salad onto each plate and top with a hot fishcake.