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Recipes with Zerlina Mastin

February 12, 2018

LUNCH - Potato Cakes with Spinach & Mackerel

 

Potatoes tend to be one of the most common leftover foods in our kitchens. But there are literally hundreds of ways to use them up - from creamy soups, vegetable stews, bubble and squeak, shepherd’s pie, to lemon drizzle cake! Here’s one idea….

 

Serves 2

 

Ingredients:

300g potatoes, small tin of mackerel (approximately 125g), 1 small onion, 80g spinach, 1 egg, breadcrumbs from 2 slices of bread, vegetable oil, a little milk (cow’s milk or unsweetened plant milk), flour for dusting.

 

Method:

  • Boil the potatoes until tender. Drain and mash with a little milk. Season with salt and pepper.

  • Fry the onion in a small amount of vegetable oil until soft. Add the spinach and cook for a further 2 minutes on low heat (you may need a tbsp. of water).

  • Mix the mash with the onion and spinach then slowly fold in the flaked fish.

  • Sprinkle a little flour over your hands then shape the mixture i

     

    nto approximately 4-6 cakes. If you have time, chill the cakes for half an hour.

  • Dip each cake in beaten egg, followed by the breadcrumbs, and fry in a little oil (e.g. 2 tbsp.) for a few minutes on each side.

  • Serve with some seasoned salad leaves or broccoli.

 

To make the breadcrumbs:

Tear the bread into 1-inch chunks and place in a food processor. Process until the chunks are reduced to crumbs.  Spread over a baking sheet and bake in the oven until dry and slightly golden (stirring occasionally)

 

Next recipe by Zerlina will be released on Monday 19th February 2018.

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