Select Page

Smoked mackerel fish cakes

These are the quickest & easiest home made fishcakes but you can substitute the mackerel with hot smoked salmon or any raw white fish, but remember to poach it in milk first.


Serves 2

400g or 3 medium sized potatoes
250g or 1 packet of smoked mackerel
handful chopped parsley
100g bread crumbs
3 large tbsps mayonnaise
1 tsp capers
1 lemon
sea salt & freshly ground black pepper

Preheat oven to 200°C

Peel and chop potatoes into similar sized chunks. Steam for 15 minutes, mash, season and cool. Take skin off mackerel and flake, add to potatoes with parsley and form 4-6 flattish cakes, dusting hands with flour.

Put whisked egg and breadcrumbs into different shallow bowls, dab in whisked egg, coat with breadcrumbs. Cover and chill in the fridge for 20 minutes.

Place on a baking tray and put in oven for 30 minutes, turning half way. For a quicker method, shallow fry in oil, 5 minutes each side. In the meantime, mix mayo, 1 tablespoon of lemon juice, capers, 1 teaspoon of horseradish and chopped parsley.

Approximate cost £4.45