For the fishcake (Santa’s face):
- Flake the tinned mackerel and mix with the mashed potato, lemon zest and fresh herbs. Season with black pepper and mix well.
- Divide the mixture into 4 and shape into 4 fishcakes. You can also shape with cookie cutters to make fun or unusual shapes such as a heart, star or even a fish! Place the fishcakes on a plate, cover and chill in the fridge for 20-30 minutes.
- Preheat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray with oil.
- Place the flour, egg and breadcrumbs into three separate, shallow bowls. Remove the fishcakes from the fridge and dip each into the flour. Shake off any excess flour, then dip into the egg and finally coat in the breadcrumbs. Place the fishcakes on the prepared baking tray and bake in the oven for 15-20 minutes until crisp and golden on the outside. Serve with salad leaves.
To make Santa:
- Boil an egg in water for five minutes and set aside.
- Cook the rice for 18 minutes in a pan of boiling water. While the rice is boiling, cook the mussels in a separate pan of heated water until the mussels open.
- Remove the rice from the bow and rice aside to allow it to thicken up.
- Slice a red pepper in large chunks.
- Cut the ends off the boiled egg and set aside.
- Cut the black olive in half and slice off two smaller pieces.
- Place the fishcake near the top of the plate.
- Mould the rice to make a beard and hair for Santa.
- Use a piece of sliced pepper to make Santa’s hat and add the last of the rice to make a white bobble.
Create Santa’s arms, legs and body with the remaining slices of peppers. Use the halves of olives to give him buttons on his red pepper coat. Set the mussels at the ends of his arms and legs to give him hands and feet.
- Place the prawns at either side of the fishcake to give him ears.
- Add the eggs to the fishcake for eyes and place the small pieces of olive as pupils.