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.

Yield

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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