Oat-crusted mackerel and horseradish fishcakes with herby crème fraîche

Method

1. Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain the potatoes, then transfer to a large mixing bowl and mash until smooth.
2. Stir in the horseradish, lemon zest and half the parsley with a pinch of salt and pepper until well combined, then gently stir in the mackerel, trying not to break it up too much. Taste and add a little more horseradish if needed. Form the mixture into 8 equal patties about 2cm thick and put them on a plate. Lightly beat the egg in a shallow bowl. Mix together the breadcrumbs and oats in another shallow bowl. Dip each patty into the egg, then coat in the breadcrumb mixture.
3. Heat some olive oil in a large frying pan over a medium-high heat. Fry the fishcakes for 3-4 minutes on each side, then transfer to a baking tray. Bake in the oven for 15 minutes or until crisp, golden and heated through.
4. Meanwhile, in a small bowl mix the crème fraîche with the remaining parsley and the lemon juice, then season to taste with a pinch each of salt and pepper. Serve with the fishcakes, with lemon wedges to squeeze over and a mixed salad alongside, if you like.