Heat the grill and place the smoked mackerel underneath, drizzled with olive oil. Cook for about 3 minutes on each side. Carefully flake the fish off the skin. Place the spinach in a saucepan with a tiny knob of butter and dry out over medium heat. Place the mackerel and spinach in a bowl with the butter, mashed potatoes, egg, dill, nutmeg, salt and pepper. Add yoghurt to mix to a fairly firm consistency; if its too sloppy the fishcakes will not hold their shape. Take a large egg-sized amount of mixture in your hands and form into a flat cake - you should be able to make 4 large fishcakes. Place under the grill and cook for 5-10 minutes, turning once. Serve hot. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (501g)|
|Recipe Makes: 4|
|Calories from Fat: 382 (55%)|
|Amt Per Serving||% DV|
|Total Fat 42.5g||57 %|
|Saturated Fat 20.6g||103 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 624.7mg||192 %|
|Sodium 496.9mg||17 %|
|Potassium 1596.4mg||42 %|
|Total Carbohydrate 41.8g||12 %|
|Dietary Fiber 5.4g||21 %|
|Sugars, other 36.5g|
|Protein 37g||53 %|
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Calories per serving: 692
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