Potato & Mackerel Pancakes

Name: Potato & Mackerel Pancakes
Yield: 8 x 10cm Pancakes
Cuisine: British
Ingredients: 2 medium size Potatoes *about 300g, peeled and cut into small pieces OR finely grated; 1 Egg; 6-8 tablespoons Self-Raising Flour; 1/4 teaspoon Salt; Ground Pepper OR Ground Chilli as required; 2-3 Spring Onion *finely chopped; 1 can (125 g) Mackerel in Brine *drained and coarsely flaked; 1/4 cup Peas *Frozen Peas can be used as frozen; Oil for cooking

Hiroko Liston @hirokoliston

Melbourne, Australia

This is a variation of savoury Potato pancakes called ‘Potato Oyaki’ in Japanese. I often make ‘Potato Oyaki’ with Smoked Salmon. Any other fish could be used I supposed, and I tried with Canned Mackerel today. I am so glad I did. The pancakes were yummy. Grilled fresh Mackerel would be wonderful, but it’s hard to find where I live. Canned Mackerel in Brine was just perfect for this recipe.

Hiroko Liston @hirokoliston

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Ingredients

8 x 10cm Pancakes

2medium size Potatoes *about 300g, peeled and cut into small pieces OR finely grated
1Egg
6-8 tablespoonsSelf-Raising Flour
1/4 teaspoonSalt
Ground Pepper OR Ground Chilli as required
2-3Spring Onion *finely chopped
1 can (125 g)Mackerel in Brine *drained and coarsely flaked
1/4 cupPeas *Frozen Peas can be used as frozen
Oil for cooking

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Steps

1

Place Potato pieces and Egg in a blender. Blend until fairly smooth. *Note: You can finely grate the Potatoes instead of blending with Egg.
2

Place finely chopped Spring Onion in a mixing bowl, add the Potato mixture (OR grated Potatoes and Egg), Flour, Salt & Pepper (OR Chilli), and mix to combine. This should be quite thin batter. *Note: It is thin but not runny.
3

Add coarsely flaked Mackerel and Peas, and mix to combine.
4

Heat a small amount of Oil in a frying pan over medium heat, form 10cm pancakes, and cook both sides until golden brown. Add extra oil as needed.