Smoked mackerel fishcakes with parsley leeks
Smoked mackerel is one of the richest sources of long-chain omega 3 fatty acids, which are vital for good heart health. They help to make the blood less sticky, reducing the risk of clots. The beans make a delicious change from mashed potato and provide plenty of soluble fibre, which can help to lower blood cholesterol levels. Simple, quick and fun to make, these fishcakes are the perfect weekday supper. They are delicious served with parsley sauce, which is a rich source of vitamin C.
Ingredients (Serves 4)
- 3 large leeks, trimmed and sliced 1 cm thick
- 3 tbsp extra virgin olive oil
- 3 large eggs
- 250g pack of smoked mackerel
- 410g can of cannelloni beans, drained
- Grated zest and juice of 1 lemon, plus lemon wedges to serve
- 25g bunch of flat parsley, de-stalked and chopped
- 1 tbsp Dijon mustard
Place leeks into a large shallow pan with 400ml water and the olive oil. Cover and boil for 5 minutes.
Remove the cover and boil for a further 6-7 minutes until the liquid has almost evaporated.
Boil the eggs for 9 minutes, drain, remove the shells and chop.
Mash the beans in a large bowl with a potato masher. Flake in the mackerel, add the chopped eggs and half each of the parsley, mustard, lemon zest and juice.
Stir, season and shape into four cakes. Grill under medium heat for 5 minutes.
Add the remaining parsley, mustard and lemon to the leeks.
Serve with lemon wedges.