Peppered mackerel fishcakes

Method 1

Ingredients

300g cold mashed potato

6 spring onions

thinly sliced

1 tbsp horseradish

sauce

250g / 9oz peppered mackerel

fillets, skinned and flaked

2 tbsp plain flour

1 egg

beaten

85g dried breadcrumbs

sunflower oil

for frying (optional)

salad and lemon

wedges, to serve

step 1

In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

step 2

Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

RECIPE TIPS

MAKING YOUR OWN DRIED BREADCRUMBS

Whizz stale or end crusts of white bread in a food processor. Line a baking sheet with kitchen paper, spread out the crumbs and leave for 24 hours or until completely dry. Store in an airtight container for 1 month. For flavoured breadcrumbs, add a pinch of spices or herbs, such as paprika or thyme, to the processor.

Method 2

🐟 Peppered Mackerel Fishcakes

✅ Ingredients (Makes 4–6 fishcakes)

2 smoked peppered mackerel fillets (skin removed, flaked – about 200g)

300g (about 2 cups) mashed potatoes (leftovers work great)

1 spring onion, finely chopped (or ½ small red onion)

1 tablespoon chopped fresh parsley or dill (optional)

1 teaspoon lemon juice or zest

1 teaspoon Dijon mustard (optional, for a bit of tang)

Salt & pepper, to taste

1 egg, beaten

50g (½ cup) breadcrumbs, plus extra for coating

Oil, for frying

👩‍🍳 Instructions

1. Mix the fishcake mixture:

In a bowl, combine mashed potatoes, flaked mackerel, spring onion, parsley, lemon juice, mustard, salt, and pepper.

Add a small amount of beaten egg to bind the mixture if it's dry (you may not need the whole egg).

Stir in breadcrumbs to help firm up the mix.

2. Shape the fishcakes:

Form into 4–6 patties.

Chill in the fridge for at least 30 minutes to firm up (optional but helps them hold shape).

3. Coat (optional):

Dip in beaten egg, then coat in extra breadcrumbs for a crispy crust.

4. Cook:

Heat a little oil in a frying pan over medium heat.

Fry fishcakes for 3–4 minutes per side, or until golden brown and heated through.

🍽️ To Serve:

Serve with:

A squeeze of lemon

Green salad or wilted spinach

Tartare sauce or horseradish crème fraîche

Poached or fried egg (great for brunch)

💡 Tips:

No breadcrumbs? Use crushed crackers or oats.

Make ahead: Chill or freeze uncooked fishcakes and fry from chilled or defrosted.

Extra smoky flavour? Add a pinch of smoked paprika to the mix.

Comments

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