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Fishcakes and coleslaw

with mackerel in  rapeseede oil

45 min.

Nem

4 pers.

Ingredients

Fishcakes

  • 3 cans of mackerel in rapeseed oil
  • 400g boiled potatoes
  • 4 spring onions
  • 1 clove garlic, finely grated
  • 2 limes, finely grated zest, and juice
  • 4 eggs
  • 4 dl. panko crumbs
  • 2 tbsp. butter
  • 1 dl. wheat flour
  • 1 dl. finely chopped parsley
  • Neutral oil for frying

Coleslaw

  • 1 pointed cabbage
  • 2 large carrots
  • 1 dl. skyr
  • 1 tbsp mayonnaise
  • 1,5 tsp. crushed cumin, sea salt and ground pepper
  • Nigella seeds
  • Fresh tarragon

This is how you do it

Drain the mackerel.

Cook 2 of the eggs for 10 minutes. Place them to cool.

Cut the spring onions into fine rings, melt the butter and sauté the onions for 3-4 minutes and taking them off before they take colour.

Mash the boiled potatoes and mix with the spring onions, lime juice and finely grated zest, finely grated garlic and finely chopped parsley.

Chop the 2 boiled eggs and put them in the mash along with the drained mackerel. Mix well and season with sea salt and ground pepper. Shape the mash into 8 small flat ‘buns’.

Break 2 eggs in a deep bowl with a couple tablespoons of water. Put the flour and panko in separate bowls.

Cover the ‘buns’ first in flour, then in eggs and finally in panko. Let them set for 5-10 minutes. Fry them crisp in neutral oil.

Serve with homemade coleslaw.

Coleslaw

Cut the cabbage into fine strips.

Grate the carrots on the coarse side.

Skyr, mayonnaise and cumin is mixed well, season with sea salt and ground pepper. Mix it all-

Garnish with nigella seeds and chopped tarragon before serving.