Asian Mackerel Fishcakes

Boil a kettle

Chop the potatoes (skins on) roughly into bite-size pieces

Add the potatoes to a pot of boiled water with a pinch of salt and cook over a high heat for 15 min or until fork-tender

Once cooked, drain and leave them to steam-dry 

Meanwhile, trim and slice the spring onion[s] finely

Peel the skin off the smoked mackerel and discard

Flake the flesh into bite-sized pieces

Combine the chilli jam and a splash of  cold water in a small bowl - this is your sweet chilli dressing 

Re-boil a kettle

Shred the little gem lettuce

Slice the sugar snaps in half length-ways

Once the potatoes are drained, transfer them to a large bowl  

Break the noodle nest[s] in half over the empty pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and run under cold water until they're cooled 

Meanwhile, mash the drained potatoes with a large knob of butter

Add the sliced spring onion, flaked mackerel and 3 tbsp [6 tbsp] flour and season generously with both salt and pepper, then mix to combine to a dough

Divide the dough into 6 [12] pieces and roll each into a golf ball

Pat each ball down - these are your mackerel fishcakes 

Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil (you need enough to cover the base of the pan) over a medium heat 

Once hot, add the mackerel fishcakes and cook for 4 min on both sides or until they're browned

Once done, transfer the fishcakes to kitchen paper to soak up any excess oil and sprinkle them with salt 

Add the drained noodles, shredded lettuce and sliced sugar snaps to a large bowl with the sweet chilli dressing and give everything a good mix up - this is your noodle salad