Harissa Mackerel Fishcakes

Ingredients

• 500g Floury Potatoes, peeled and diced
• 2 Smoked Mackerel Fillets (about 300g), skin removed and flaked
• 2 teaspoons Harissa Paste
• 2 Spring Onions, finely sliced
• 2 tablespoons Fresh Parsley, chopped
• 1 Lemon, zest only
• 1 Egg
• 80g Dried Breadcrumbs
• 2 Red Bell Peppers, sliced
• 2 tablespoons Olive Oil
• 1 tablespoon Red Wine Vinegar
• 1 teaspoon Honey
• 200g Greek Yogurt
• 1 Garlic Clove, crushed
• Salt and Black Pepper, to taste

Instructions

1. Boil the potatoes in salted water until tender, then drain and mash until smooth. Allow to cool slightly.
2. Mix the mashed potatoes with the flaked mackerel, harissa paste, spring onions, parsley and lemon zest.
3. Shape the mixture into eight fishcakes.
4. Beat the egg in a shallow bowl. Coat each fishcake in egg, then breadcrumbs.
5. Heat half the olive oil in a frying pan and cook the fishcakes for 4–5 minutes per side until crisp and golden.
6. Meanwhile, cook the sliced peppers in the remaining olive oil until softened.
7. Stir in the red wine vinegar and honey, then cook for another 2–3 minutes until lightly glazed.
8. Mix the Greek yogurt with the crushed garlic and a pinch of salt.
9. Serve the fishcakes with the agrodolce peppers and garlic yogurt.

instructions_source: editorial-classic