Blue cheese potato cakes with smoked mackerel

A punchy apple chutney finishes off this brilliant starter by Simon Rimmer
By Simon Rimmer
Blue cheese potato cakes with smoked mackerel
  • Rating:
  • Serves: 4
  • Cook Time: 25 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the chutney

  • 1 tbsp vegetable oil
  • 1 onion, finely sliced
  • 1 red chilli, chopped
  • 3 apples, peeled, cored and chopped
  • 100 g demerara sugar
  • 100 ml cider vinegar

For the potato cakes

  • 200 g mashed potatoes
  • 1 egg, separated
  • 75 g grated blue cheese
  • 50 g flour
  • pinch baking powder

For the smoked mackerel

  • 4 x 75-100 g pieces cooked smoked mackerel, warmed

To serve

  • 1 handful watercress
  • extra blue cheese, crumbled


1. For the chutney: heat the oil in a medium non-reactive pan and fry the onion and chilli for 2-3 minutes, or until softened but not coloured.

2. Add the apples and cook for a further 3-4 minutes, then stir in the sugar and vinegar. Bring to the boil and cook for about 10 minutes, or until the mixture is thickened to a syrupy consistency. Season to taste with salt and freshly ground black pepper. Set aside.

3. For the potato cakes: mix the potatoes and egg yolk together and season well with salt and freshly ground black pepper. Add the grated cheese, flour and baking powder. Beat the egg whites, then add to the mixture before mixing well to form a soft dough.

4. Divide the mixture into equal portions and shape into circles about 7-8cm in diameter and about 1-2cm thick.

5. Heat a drizzle of oil in a pan over a medium heat and fry the potato cakes for 2-3 minutes on both sides, or until golden-brown and piping hot all the way through.

6. To serve, arrange some watercress on plates and place the potato cakes on top. Arrange the pieces of smoked mackerel on top of the cakes. Serve the apple chutney alongside and garnish the plate with a few pieces of blue cheese.

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