Mackerel fishcakes with coconut crust

Name: Mackerel fishcakes with coconut crust
Yield: Serves 4
Ingredients: 2–3 fine fat mackerel, filleted; 2 large eggs, forked to blend; 1–2 tbsp chopped parsley; About 1 kg potatoes, peeled and chunked; About 1 kg potatoes, peeled and chunked; Salt and freshly ground pepper; Salt and freshly ground pepper; 1–2 tbsp chopped chives; Oil, for frying; 500 g ripe tomatoes, diced (optional); 1–2 chillies, deseeded and finely chopped (optional); 2–3 tbsp fresh breadcrumbs; 2–3 tbsp grated coconut, preferably fresh

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

Mackerel, a cheap and cheerful member of the tuna family, is plentiful in Cardigan Bay throughout the summer and, being well endowed with buttery fat, makes excellent fishcakes. There’s no need to skin the fillets, as the scales are minute and the skin is very thin.

Ingredients

2–3 fine fat mackerel, filleted
About 1 kg potatoes, peeled and chunked
2

Main course
Pescatarian
Summer

Method

Check the mackerel fillets for stray bones – use your fingertips – and salt lightly.

Bring the potatoes to the boil in just enough salted water to cover. Cook for about 15 minutes, till perfectly tender. Lay the fish on top, return the pan to the boil, then lid and cook for another 4–5 minutes, till the fish is opaque. Drain, reserving the cooking water. Mash the fish with the potato an