Mackerel fishcakes

Ingredients

• 600g potato, peeled, cooked and mashed with a little butter
• 1 packet of smoked mackerel
• 2 tbs capers, chopped
• hint of English mustard
• 500ml milk
• 1 tbsp margarine
• 1 tbsp flour
• petit pois

Method

Combine mashed potato with mackerel, capers and a tiny amount of English mustard. Shape into 4 equal balls.

Flatten slightly and fry, turning regularly, until thoroughly hot and crispy on both sides.

Serve with white sauce and peas.