Mackerel Patties with Potatoes

Canned or tinned mackerel is at the heart of these seriously indulgent and insanely recipe, forget the nasty 'industrial' fish cakes of your youth these are sublime and so very simple.

2½ cups potato, boiled (350 g)
sea salt, for potato water
4 oz tins mackerel, packed in olive oil (2x125 g)
¼ cup capers (50 g)
⅓-½ cup fresh parsley (20 g)
1 tsp. fennel seeds
4 Tbsp. all-purpose flour, unbleached
1 egg
½ cup dried breadcrumbs (50 g)
1 Tbsp. cooking oil
3 Tbsp. butter(50 g)

Peel the potato and chop it into 2 cm (¾) cubes, then boil them in a 20 cm or 8" saucepan of salted water (1 use 1 tsp. of salt in a pan this size) until cooked which should take 12-15 minutes.

Drain the potatoes and let them steam dry for a minute or two then mash or rice them into a medium mixing bowl.

Drain the tins of mackerel, flake the flesh, and add the flesh to the mashed potatoes.

Roughly chop the capers and add the to the potato mix.

Finely chop the parsley and add them to the potato mix, then give everything a stir, have a taste and add salt if required.

Form 4 fish cakes from the potato mix and transfer to the fridge to firm up for 10 minutes. This fish cakes will weigh around 125 g or 4 oz.

Place the flour in one bowl, and the egg in another and lightly beat it, then place the breadcrumbs in a final bowl.

Lightly crush the fennel seeds, add them to the flour and mix through.

Dip the firmed-up fish cakes into the flour first, then into the egg and finally into the breadcrumbs, then place them back in the fridge for 10 minutes.

Heat a 30 cm or 12" frying pan over a medium-high heat and add the cooking oil followed by the butter 1 tablespoon of the butter.

When the butter begins to foam, add the fish cakes and cook them for 2-3 minutes. Flip the fish, add the remaining butter and cook for a final 2-3 minutes basting the patties as you go.