Smoked Mackerel Fishcakes

Smoked Mackerel Fishcakes Picture and recipe provided by Fish is the Dish

Smoked Mackerel Fishcakes

Smoked Mackerel Fishcakes

Serves: 8

Prep: 15

Cook: 20

Suggested cooking methods

Oven

Cooking Method/Instructions

  1. Preheat the oven to 200C or gas mark 6.
  2. Grease or line a baking tray.
  3. Remove the skin from the mackerel and break into flakes.
  4. Chop the parsley and spring onions.
  5. Mix the mackerel, parsley, spring onions and sweetcorn into the mashed potato. Allow to cool.
  6. Beat the egg in a shallow bowl.
  7. Pour the breadcrumbs in a shallow bowl.
  8. Dust hands and a chopping board with flour and divide the fish cake mixture into eight.
  9. Shape into round flat cake.
  10. Dip each fish cakes into the egg and then into the breadcrumbs.  Repeat with all the cakes.  Place in the fridge and chill for up to 30 minutes.
  11. Bake for 20 minutes, until golden.

Ingredients

  • 88g Instant pack mashed potato (made up)
  • 2 smoked mackerel fillets
  • 1 x 15ml spoon parsley
  • 3 spring onions
  • 100g canned sweetcorn, drained
  • 1 egg
  • 125g breadcrumbs 

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