Peel and boil potatoes and mix with smoked mackerel fillets, lemon zest, parsley and salt and pepper
Shape into small balls and coat in flour, then egg, then panko breadcrumbs before shallow frying in oil until golden crispy.
Blend cooked beetroot until smooth, season with salt and then a small amount to each smoked mackerel croquette.
Serve topped with some fresh chives and enjoy!