Smoked Mackerel Fishcakes with Tartare Sauce

• 700 g Yukon Gold potato
• 1 medium Lemon, unwaxed if possible
• 4 Spring onion
• 15 g Fresh parsley
• 300 g Smoked mackerel, skinless if possible
• 60 g Plain flour
• 1 Egg
• 120 g Breadcrumbs
• 2 tbsp Olive oil
• 160 g Tartar sauce

1. Peel the potatoes and cut into even chunks. Put them in a large pot, cover with cold water, and bring to the boil. Simmer for 12 to 15 minutes until very tender.
2. Meanwhile, finely slice the spring onions and finely chop the parsley. Zest the lemon, then cut it into wedges and set aside for serving. Flake the smoked mackerel, discarding any bones you find.
3. Drain the potatoes well, then return them to the hot pot for 1 minute to steam-dry. Mash until smooth, then stir in the lemon zest, spring onions and parsley. Fold in the mackerel and mix until evenly combined.
4. Divide the mixture into 8 portions and shape into fishcakes. Put the plain flour on a plate, beat the egg in a shallow bowl, and tip the breadcrumbs onto a second plate. Coat each fishcake in flour, then egg, then breadcrumbs, pressing gently so the coating sticks.
5. Heat the olive oil in a frying pan over a medium heat. Fry the fishcakes for 3 to 4 minutes per side until crisp and golden, turning carefully with tongs. If the pan looks dry, add a splash more oil from the measured amount as needed.
6. Serve the fishcakes hot with tartar sauce and the lemon wedges for squeezing. If you are cooking in batches, keep the first batch warm while you finish the rest. Eat straight away for the crispest coating.

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