Smoked Mackerel And Spinach Fishcakes

Directions

1. Heat the grill and place the smoked mackerel underneath, drizzled with extra virgin olive oil. Cook for about 3 min on each side. Carefully flake the fish off the skin.
2. 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 in lowfat yoghurt to mix to a fairly hard consistency; if it's too sloppy the fishcakes won't hold their shape.
3. Take a large egg-sized amount of mix 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 min, turning once. Serve warm.