- 6 brioche rolls
- 600g potatoes
- 250g smoked mackerel fillets
- ½ egg, beaten
- 100g white breadcrumbs
- 15g flat-leaf parsley
- 50ml vegetable oil
- 150g mayonnaise
- 75g gherkins, finely chopped
- 50g rocket
- Salt and pepper
Peel and dice the potatoes, place in a pan of salted water and boil gently for 20 minutes, or until soft.
Drain in a colander and leave to cool for a few minutes. Gently mash the potatoes with a fork or masher, leaving a few larger pieces.
Remove the skin and any bones from the mackerel fillets, then shred the fish into flakes.
Place 30g mayonnaise, egg and a good pinch of salt into the mashed potatoes. Mix well until evenly combined and smooth.
Gently fold the flaked fish and the parsley into the mixture with around 50g of the breadcrumbs. Mix until everything is evenly distributed and holding together.
Divide the mixture into six even-sized pieces, using your hands to mould them into a round patty. Place each one in the remaining breadcrumbs and press gently, turning to give an even coating.
Place a frying pan over a high heat and add a little oil to coat. Place the fishcakes in the pan and fry for around 1 minute each side, or until lightly golden, turning once.
Place on a lined baking tray and put in the oven at 170°C (150°C fan/gas mark 4) for around 5 minutes, or until hot through to the middle.
Cut the brioche roll in half across the middle and spread a little mayonnaise over the base. Place a portion of the rocket on top of the mayonnaise, followed by the fishcake.
Spread a spoonful of mayonnaise on top of the fishcake and scatter over the chopped gherkins, put the top on the roll and serve.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
Looking for something a little lighter to eat? You can find a selection of salads and light bite recipes from our chefs and local experts.
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