FISHCAKES WITH CREAMY MAYO

The secret to a feather-light mashed potato is to use a special potato ricer (it looks like a big garlic press). If you don’t have one, you can press the potato through a sieve or simply mash it finely.

Makes about 32 balls • Preparation: 1 hour Cooking time: 20 minutes

• 200ml flour

• 2 egg whites, beaten

• about 300ml panko breadcrumbs

• sunflower oil or canola oil for deep-frying

FILLING

• 3 large potatoes (600g), peeled

• 180g smoked mackerel (pepperflavoured), deboned and flaked

• 10ml melted butter

• 2 spring onions, chopped

• 15ml cream (optional)

• 5ml lemon zest

• 15ml chopped parsley

1 Boil the potatoes in salted water until cooked; drain. Allow to cool slightly, then mash. Mix in the rest of the filling ingredients and season to taste with salt and black pepper. If you have enough time, allow the mixture to cool so that it is easier to handle.

2 Shape the mixture into walnut-sized balls. Roll the balls in the flour, then dip them in the beaten egg white and finally in the breadcrumbs.

3 Heat enough oil to deep-fry the balls.

Fry them in batches for a few minutes until heated through and golden-brown on the outside. Serve with mayonnaise (see recipe, left) and fresh lemon juice or lime juice.

Air fryer tip If you have an air fryer, spray the balls with olive oil and air-fry them at 180°C for about 15 minutes per batch. Remember to turn the balls halfway through the cooking time. The oil provides colour and flavour, even in your air fryer.

VARIATIONS Instead of smoked mackerel, you can use leftover braaied snoek, cooked haddock or even tinned tuna. Shredded chicken or pieces of ham are also delicious and you can even make vegetarian balls with crumbled feta and herbs instead of fish. Have fun experimenting!