Fish cakes with bite

Smoked mackerel and sardine fish cakes with beetroot, carrot and blood orange salad and a caper and cornichon tartare sauce.

This is an easy option if you've got some smoked mackerel lurking in the fridge.

4 potatoes boiled and mashed

1 packet of smoked mackerel remove skins and flake

1 tin of sardines in olive oil

a cup of fresh breadcrumbs

a good teaspoon of smoked paprika

1 tablespoon of capers and 4 cornichons roughly chopped

juice of 1 lemon

bunch of parsley finely chopped

black pepper to taste

Mix all together well and then make into 8 balls and flatten down a bit.

Breadcrumbs help bind the mixture together and keep the fish cakes nice and light, the smoked paprika goes particularly well with mackerel and adds a bit of bite, while the capers and cornichons give texture.

Chill in the fridge until ready to cook - cover a grill pan with foil, lightly oil with olive oil and pop under hot grill until brown.

The beetroot, carrot and orange salad with a lemon and olive oil dressing makes a refreshing accompaniment.

The tartare sauce

2 egg yolks with 1/2 a teaspoon of English mustard powder blended together and olive oil slowly added until required consistency. Juice of half a lemon and 1 heaped teaspoon of capers and 2 cornichons finely chopped.

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