FRESH MACKEREL FISHCAKES WITH LEMON & ROQUEFORT

You could use smoked mackerel for these, but fresh is no more
expensive and because it’s less salty I think the flavours of the
lemon and cheese come through better.
Makes 10–12 fishcakes
2 lb (1 kg) potatoes
4 fresh mackerel fillets
1 lemon
11⁄2 oz (40 g) Roquefort cheese
Butter
Black pepper
Breadcrumbs
Oil
Method
1. Peel, boil and mash the potatoes in a large bowl with a little
butter then add the crumbled cheese and the finely grated rind
of the lemon, plus all the juice. Season with black pepper.
2. Put the fish in a casserole dish with the remains of the lemon
and just enough water to cover the fish, and poach in the oven
on Gas Mark 5 (190ºC) for about 15 minutes, until the fish is
tender.
3. Spread some breadcrumbs on a large dinner plate and warm
about 1 in (2 cm) of oil in a large pan.
4. Meanwhile, remove the skin of the mackerel and flake the fish
carefully to check for any bones, then thoroughly mix the
mackerel with the other ingredients and shape into cakes with
your hands.
5. Coat the fishcakes in the breadcrumbs and fry for a few
minutes until golden, turning once; then finish the fishcakes
off in the oven on Gas Mark 5 (190ºC). Serve with grilled
tomatoes and rice.