Smoked Mackerel and Horseradish Fishcakes with Roasted Beetroot and Avocado Salad

Horseradish - nose tingling and fiery - is the perfect partner to cut through smoked mackerel's rich oily tones.

We decided to try this classic combination in fishcake form. These

were enjoyable to make; hands on and messy... but totally rewarding.

We paired them with roast beetroot, a common counterpart to this duo,

and a creamy avocado salad.

It was a success; one of the best combinations we've had yet. It even converted one Fruges member, who previously wasn’t keen on mackerel.

The leftover fishcakes survived well for packed lunches; they were just as good as the night before.

Fed 3 for dinner (2 fishcakes each), and 3 packed lunches (1 fishcake each): £1 per person, per meal

Shopping List:

1 Packet Smoked Mackerel £2.52

1 Jar Horseradish Sauce 66p

6 Medium Potatoes 70p

Mixed Salad Leaves £1.15

1 Avocado 30p

1 Large Beetroot 20p

2 Eggs 50p

Total: £6.03

Store Cupboard:

Breadcrumbs – from an old loaf in the freezer

Olive Oil

Half a Lemon

• Preheat the Oven to 200°C/400°F/Gas Mark 6.

• Peel and chop the potatoes into equal chunks. Put them on to boil until they are cooked through; a mashable consistency.

• Cut the beetroot into chunks and place in a small baking tray. Drizzle with olive oil.

• Prepare the mackerel by removing the skin and breaking it up into small flakes.

• Now the potatoes are cooked through, drain and mash them. You can add butter or olive oil or milk, depending on your taste. Take care not to add too much of anything as this will make it too sticky to make into cakes.

• Add the mackerel to the potato mash with 2 tablespoons of horseradish sauce, then mix together thoroughly. Taste it at this point to see if it needs a spoonful more.

• Beat an egg or two in a bowl. Spread the breadcrumbs on a plate and grease a large baking tray.

• Use your hands to create fishcakes of whatever size you fancy.

• Dip the fishcakes in the egg, followed by the breadcrumbs.

• Lay the fishcakes on the baking tray and put in the oven, on a middle shelf.

• Put the beetroot in the oven, on a lower shelf.

• Cook both for 15-20 minutes, but keep an eye on them.

• Prepare the salad and get plates ready.

• Once the fishcakes are starting to brown, take them out and plate up with the beetroot and salad. Serve with extra horseradish, a squeeze of lemon, and some mayonnaise.