Mackerel Fish Cakes

The group found this recipe for mackerel fish cakes. Some of the group had never tried mackerel before so were excited to try something new.

We spoke about the nutritious value of mackerel and found out that it is rich in essential oils, vitamins and minerals. We also found that it is relatively cheap compared to other fish.

To make the fish cakes we used cooked mackerel fillets, cold mash potato, spring onions and horseradish sauce.

First we shredded the mackerel and finely chopped the spring onions.

We then added the cold mash potato and four tbsp's of horseradish and mixed well.

We then made the mixture into fish cakes and dipped them in flour, egg and then bread crumbs to create a crunchy outer layer once cooked.

We baked our fishcakes in the oven for about 35 minutes but for quicker results you can fry them.

Ready to go in the oven.

Whilst the fish cakes were cooking the group prepared a fresh with tomatoes, cucumber, spring onion, coriander, peppers, feta and olives in an olive oil and lemon dressing.

Chopping ingredients for the salad.

The finished salad.

Once the fish cakes were crispy and golden on the outside we served them with the salad.

 Everyone thought the fishcakes were very tasty and a great meal during summer.

BBQ

This week the group wanted to have a BBQ and make the most out of the beautiful weather we have been having.

First we got started on the Burgers we used lean beef mince, grated onion, crushed garlic, salt, pepper and a pinch of cinnamon.

We then mixed all the ingredients together and made them into patties:

We put the burgers in fridge before we cooked them on the BBQ:

Whilst the burgers were cooking we prepared the chicken kebabs.

We sliced chicken breast into equal sized chunks, we chopped onion, peppers and mushroom then began to assemble the kebabs.

We brushed the kebabs with a BBQ sauce to add some flavour and keep the chicken tender whilst cooking.

To accompany the burgers and kebabs we made a potato salad and a coleslaw.

For the Coleslaw we chopped white cabbage and red onion into slices and grated some carrot.

We dressed the coleslaw with a simple vinaigrette to keep the coleslaw as light and fresh as possible.

For the potato salad we boiled some baby potatoes, chopped some spring onions and chives and mixed them all together with a little mayonnaise.

Everyone enjoyed the BBQ and worked really hard to make it a wonderful day.