If cooking the sprouts from scratch, take off the outer leaves, and slice off the knobbly bottoms. Finely slice and roast in a little olive oil in a 200 degree oven, shaking every 5 minutes. Cook for about 15 minutes until slightly brown and caramelised. If using leftovers, then simply slice the cooked brussel sprouts.
Skin and flake the smoked mackerel fillets with a fork.
Combine all the ingredients together into a large mixing bowl.
Form into little patties to make mini fish cakes.
Heat a large non-stick frying pan and add a small glug of olive oil.
Cook the patties for 5 minutes each side until brown and crispy.
Serve with mayonnaise, ketchup or tartare sauce.
Gauge the size the size of these fish cake by the size of the palm of your child’s hand. Larger for older kids and smaller for littlies.