Mouthwatering Mackerel Fishcakes
After summer but before autumn, it can be difficult to know which dishes to serve up for warming weeknight suppers. Fishcakes are an easy win – crunchy, flaky and full of flavour, these homemade ones are on the table in under an hour.
Serves
Serves 4
Difficulty
Easy
Total Time
45 Minutes
Meal Type
Supper
Ingredients
1 pack of smoked mackerel (or equivalent cooked white fish)
300g of mashed potato
A small handful of chopped spring onions and parsley (optional)
2 eggs
100g of plain flour
100g of breadcrumbs
Salt and pepper
Sunflower oil or any light mild oil for shallow frying (optional)
Method
Step 1
Mash the mashed potato with the cooked white fish or smoked mackerel fillets.
Step 2
Add the onion/herbs and seasoning for flavour.
Step 3
Shape or use cutters to get the desired effect.
Step 4
Whisk the eggs and lay out the mixture in a bowl alongside a bowl of flour and a bowl of breadcrumbs.
Step 5
Gently flour, egg and breadcrumb each fishcake.
Step 6
Tidy up the shape if need be.
Step 7
Bake for 20 minutes or shallow fry for 10 minutes on each side.
Step 8
Serve with a healthy veg/mayo/tomato sauce.
Recipe coutesy of Seafish, as part of the Sea for Yourself campaign
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