• 650 g new potatoes
  • 2 small Cox apples, peeled, cored and grated
  • Zest and juice of 1 lemon
  • 1 medium British free-range egg, beaten
  • 1 tbsp plain flour
  • 2 tbsp olive oil
  • 250 g British smoked mackerel, skinned and flaked
  • 75 g Greek-style cheese, crumbled
  • 30 g pine nuts, toasted
  • 75 g bag watercress


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Put the potatoes in a pan of cold water, bring to the boil then simmer for 10-15 minutes until just tender. Drain, then run under cold water until cool enough to handle.

  2. 2

    Grate the potatoes into a bowl with the grated apples, lemon zest, the egg and flour. Mix well, season with black pepper, then shape into 12 flattened rounds.

  3. 3

    Heat the oil in a pan and cook the potato rosti for 3-4 minutes on each side. You may need to do this in batches. Place on a baking tray and bake for 10 minutes.

  4. 4

    Toss the flaked mackerel, crumbled cheese, toasted pine nuts and watercress together and drizzle with the lemon juice. Serve alongside the hot potato cakes.

Nutritional Details

Each serving provides
  • Energy 2261kj 540kcal 27%
  • Fat 34.2g 49%
  • Saturates 11.8g 59%
  • Sugars 8.2g 9%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 653kj/156kcal

Each serving provides

32.6g carbohydrate 5.5g fibre 22.8g protein

Also in these Scrapbooks

Back to top