Instructions: Peel the potatoes and bring them to the boil in salted water.

Skin the mackerel and remove the bones try to avoid mashing the flakes too finely.

When the potato are tender drain them and leave them to dry out for a few minutes.

Mash with a potato masher and a little butter.

Season and stir in the chopped oarsley.

Mix the flakes of mackerel with the meshed potato and gently form into six thick patties.

Take care not to overwork the mixture.

Leave to cool in the fridge for 15 minutes or so.

Heat a little butter and oil in a non stick pan just enough to cover the base.

When the butter starts to froth slide in the fish cakes three at a time.

After 3 or 4 minutes depending on the heat of your oil the cakes will have started to turn golden and crisp on the bottom.

Gently turn them over with a palette knife or fish slice.

Take care they are fragile.

When the other side is crisp and the cakes are golden brown carefully lift from the pan and eat while hot with a big wedge of lemon to squeeze over.

Serve with a wedge of lemon and a green salad.

Makes 6 large cakes enough for 3 people

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