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Cornish New Potato and Mackerel Fish Cakes with Sun-dried Tomato Sauce & Sour Cream

These simple fish cakes are lightly coated in polenta for a crispy finish, and served with a rich sun-dried tomato sauce. They can be made with fresh or smoked mackerel - if using fresh, you’ll need to pan fry or grill first.

This recipe was created by Ceri Jones.
snow

SEASON

Spring/Summer

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COMPLEXITY

Simple

fork

PREPARATION TIME

10 minutes

cooking time

COOKING TIME

20 minutes

dinner

SERVES

Serves 1

Ingredients

For the fishcakes 

  • 180g Cornish New potatoes, scrubbed clean  
  • 1 cooked or smoked mackerel fillet, skin removed and flaked   
  • 2 tsp finely chopped chives, parsley or dill  
  • 1 tsp mayonnaise  
  • 1-2 tbsp polenta  
  • Light olive or rapeseed oil for frying  
  • Salt and pepper  

 

For the sun-dried tomato sauce  

  • 25g sun-dried tomatoes in oil, roughly chopped + 1 tbsp oil from the jar  
  • 125g cherry tomatoes, halved  
  • 1 clove garlic, finely sliced  
  • 1 tsp dried oregano  
  • 1 tbsp balsamic vinegar  
  • Salt and pepper, pinch sugar   

 

To serve: 1 tbsp sour cream, lemon, handful leaves 

Method

1
Scrub the potatoes clean. Leave any small ones whole, and chop the larger ones in half. Put in a saucepan, cover with cold water and season with salt. Cover, bring to the boil and simmer for 13-15 minutes until the potatoes are tender enough to mash. Drain the potatoes, pop them back into the dry pan, and toss over a low heat to dry the potatoes out. Transfer to a cold mixing bowl and use a fork or potato masher to break the potatoes down into a pulp. No need to remove any flaky skin from the potatoes, but if after mashing there are larger unattached bits, you can fish them out. Set aside to cool briefly.
2
While the potatoes boil make the tomato sauce. Over a medium heat warm 1 tbsp of oil from the sun-dried tomato jar in a small frying or saucepan. Pop in the sun-dried tomatoes, cherry tomatoes, garlic and oregano. Cook for around 10 minutes until the tomatoes have blistered and started to break down, don’t allow the garlic to colour. Use a hand blender and beaker to blitz the sauce until silky smooth. Add in the balsamic vinegar, and season to taste with salt and pepper, and a pinch of sugar if required. If you prefer a thicker sauce return to the pan and reduce over a high heat. Transfer to a ramekin to cool. Leftover sauce can be kept in the fridge for a few days.
3
To make the fish cake, toss the flaked mackerel into the cooled potatoes, and add the herbs and the mayonnaise (to help with binding), season with a pinch of salt and pepper. Use a fork to mash everything together, then use your hands to bring it together into a ball. Divide into 2 and shape each into a fish cake. Dust the fish cakes all over with polenta and chill in the fridge for 20 mins to firm up.
4
To cook the fish cakes, warm around 2 tbsp oil to medium-high in a non-stick or cast iron frying pan. Fry the fish cakes for around 4 minutes on each side until crispy and golden. Serve straight away with the sour cream, tomato sauce and a handful of green leaves.

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