Using low-carb wonder food celeriac instead of the usual potatoes, these delicious and easy smoky fishcakes can be baked or fried.
Steam the cubed celeriac for 15 minutes, until soft. Set aside to cool.
Tear up the fish, then mash all fishcake ingredients in a bowl.
Pop the bowl of fishcake mash into the fridge f0r 30 minutes if possible. This will make it easier to shape into patties.
Divide the fishcake mixture into 12 equal mounds - weigh them if you wish. Use both hands to shape into balls. Flatten slightly to make fishcake shape.
Pour the flaxmeal onto a plate. Coat each fishcake individually, ensuring sides as well as top and bottom are covered.
Either heat oil in a large skillet OR turn oven on to 190C fan/400F.
Either bake on a parchment-lined tray for 20 minutes, turning halfway through cooking time (slick the paper with oil) Or, shallow fry over medium heat for five minutes on each side. Drain on paper towels.
Add all ingredients to a bowl and mix well. Season with salt and pepper if you wish. Serve with the smoked mackerel fishcakes.