Mouthwatering Mackerel Fishcakes

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 4
Total Time
45 Minutes
Meal Type
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)
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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