Now I know that this doesn't ring out as a great breakfast option; and although there is the nod to 'cake' in the title, it is a departure from the usual recipe I share. However; there is a very tenuous link...... Mr HfH bakes all the the different scrummy breads that our guests are so delighted with, and sometimes we get the odd crust left over at the end of the day - and if there is one thing we don't like, it is waste. Making breadcrumbs seemed a logical step..... are you still with me? Anyhoo, for this particular recipe the breadcrumbs are from a seeded white loaf and the the crunch on the fishcakes was quite delicious.
1lb potatoes (3 decent sized ones)
Pack of smoked mackerel (3 fillets )
1tsp horseradish sauce
2 medium eggs
Salt and pepper
About 1/2 oz parsley, roughly chopped
A little plain flour
Peel, quarter and boil the potatoes for 15-20 mins, depending how big they are.
Meanwhile take the skin off the fillets and remove any obvious bones, then break up into smallish flakes.
Mix the horseradish, mayo and one egg with the salt and pepper.
Roughly chop the parsley.
Whisk up the second egg in a separate small dish for egg wash.
When the potatoes are cooked, mash them, then mix in the horseradish, Mayo, egg mixture until smooth.
Fold in the, mackerel and parsley.
Lay out some grease proof paper, and put your breadcrumbs on a separate plate. Use a tablespoon to scoop out individual portions of the mixture and put on to the greaseproof paper in 6 mounds.
Dust your hands with the flour and mould the mounds into patty shaped cakes. Then egg wash the patties,and cover in the breadcrumbs.
Fry the cakes in a little olive oil, until browned and a crispy on each side ( 3-4 minutes each side on a high heat). Transfer to a baking sheet lined with greaseproof paper, or none stick foil, and bake in the oven for approx 8 minutes - 10 minutes at 180c
Serve on a bed of fresh rocket with a seasonal salad and enjoy!