- 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
- 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.