Saturday, June 18, 2011


serves four

400 grams floury potatoes
150 grams smoked streaky bacon
3 spring onions
1 tablespoon melted bacon fat
250 grams smoked mackerel flesh
oil for cooking
flour for dusting
lemon halves, to serve

Peel the potatoes and boil them in deep, salted water. When they are tender, drain and mash them thoroughly.

Discard the rind from the bacon rashers. Put the bacon into the bowl of a food processor with the roughly chopped spring onions. Blitz till you have a rough, crumbly mixture. Pour the oil into a shallow pan and fry the onions and bacon till golden and fragrant. Tip into the mashed potato.

Crush the mackerel lightly with a fork and stir it into the mash. Check the seasoning, adding salt and black pepper as you think fit, then, with floured hands, make 8 thick patties with the mixture. Leave them on a floured tray for 20 minutes in a cold place.

Heat a couple of tablespoons of oil in a frying pan. Dust each cake with flour then slide into the hot oil. Fry for a few minutes on each side till golden. They will probably take about 8 minutes. Serve with the lemon halves.

bacon recipe courtesy of: Nigel Slater, The Observer, March 14, 2010

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