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Ingredients
- 2 x Smoked mackerel, about 5z each
- 2 tsp Extra virgin olive oil
- 4 ounce Cooked spinach
- 2 ounce Butter
- 4 x Potatoes, peeled, boiled and mashed
- 2 x Large eggs beaten
- 2 Tbsp. Finely minced fresh dill
- 1/2 tsp Freshly grated nutmeg
- Â Â Salt and pepper
- 5 fl ounce natural lowfat yoghurt
Directions
- Heat the grill and place the smoked mackerel underneath, drizzled with extra virgin olive oil. Cook for about 3 min on each side. Carefully flake the fish off the skin.
- Place the spinach in a saucepan with a tiny knob of butter and dry out over medium heat. Place the mackerel and spinach in a bowl with the butter, mashed potatoes, egg, dill, nutmeg, salt and pepper. Add in lowfat yoghurt to mix to a fairly hard consistency; if it's too sloppy the fishcakes won't hold their shape.
- Take a large egg-sized amount of mix in your hands and form into a flat cake - you should be able to make 4 large fishcakes. Place under the grill and cook for 5-10 min, turning once. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 428 | |
| Calories from Fat 231 | 54% |
| Total Fat 26.01g | 33% |
| Saturated Fat 11.55g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 179mg | 60% |
| Sodium 210mg | 9% |
| Potassium 1059mg | 30% |
| Total Carbs 30.64g | 8% |
| Dietary Fiber 4.0g | 13% |
| Sugars 3.31g | 2% |
| Protein 18.78g | 30% |
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