# What You'll Need:
→ Fish & Seafood
01 - 7 oz smoked mackerel fillets, skin removed and flaked
→ Vegetables
02 - 1 lb 2 oz potatoes, peeled and cubed
03 - 2 spring onions, finely sliced
04 - 1 tbsp fresh parsley, chopped
05 - Zest of 1 lemon
→ Pantry & Spices
06 - 1 tbsp capers, chopped (optional)
07 - Salt, to taste
08 - Black pepper, to taste
→ Coating
09 - 1 large egg
10 - 2.8 oz breadcrumbs, preferably Panko
→ Frying
11 - 2 to 3 tbsp vegetable oil
# Directions:
01 - Boil the potatoes in salted water until tender, about 12 to 15 minutes. Drain and mash until smooth. Let cool slightly.
02 - In a bowl, mix the mashed potatoes with flaked mackerel, spring onions, parsley, lemon zest, capers if using, salt, and black pepper until well combined.
03 - Divide the mixture into 8 equal portions and shape each into a patty.
04 - Beat the egg in a shallow bowl and place the breadcrumbs on a separate plate.
05 - Dip each patty into the beaten egg, then press into the breadcrumbs to coat evenly.
06 - Heat the vegetable oil in a large nonstick frying pan over medium heat. Fry the patties in batches for 3 to 4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to drain.
07 - Serve the cakes warm, accompanied by lemon wedges or a light salad.
