Peppered mackerel fish cakes

Peppered mackerel fish cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(45 ratings)

Prep: 20 mins Cook: 15 mins


Serves 4
Use up leftover mash to create a comforting, good-value family meal

Nutrition and extra info

  • Can be frozen uncooked

Nutrition: per serving

  • kcal427
  • fat26g
  • saturates5g
  • carbs32g
  • sugars2g
  • fibre2g
  • protein18g
  • salt1.76g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g cold mashed potato



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 6 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp horseradish sauce
  • 250g / 9oz peppered mackerel fillets, skinned and flaked


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 2 tbsp plain flour
  • 1 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 85g dried breadcrumbs
  • sunflower oil, for frying (optional)
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • salad and lemon wedges, to serve



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…


  1. In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fish cakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

  2. Gently grill or shallow-fry the fish cakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (46)

eatingforpleasure's picture

These fishcakes are really tasty ,cheap and have now become a weekly staple in our house. Keep to original recipe - the horseradish and spring onions make a difference. Noted that some of you did not like the bones. Try Sainsbury's boneless smoked mackerel fillets.

crustyphill's picture

I love most fish dishes and this simple recipe is no exception. The strong mackerel is complimented with equally strong hourseradish and bring onions, brought together with mash. I did add a level tea spoon of dried chilli flakes which I think adds a dimention and compliments the dish, although the recipe as listed is also very tastey. Highly Recommended and memerable and will be reproduced time and time again.

kimmcb's picture

I made these last night and they were utterly delish, full of flavour - I used butter, salt and pepper when I made my mash. They were even a resounding success with my seven year old. Instead of bread crumbs I used oats and oatbran mixed together and this was nutty and satisfying. Will definately make this again, and again, and again....

tc1980's picture

I love fish, and mackerel is one of my favourites. I thought these were easy to make (apart from the process of deboning the fish) and they had a nice flavour and texture. I served it with salad leaves and a freshly cooked beet with a dollop of creme . Delicious.

yumyum280763's picture

Absolutely fantastic! Made them twice now, first time I used fresh breadcrumbs and were still great. The dried ones made them more crispy though.

mounses2's picture

These were okay. I didn't think they were as amazing as the comments led me to believe, and I don't think I would make them again. However, my boyfriend though they were lovely (hence the three stars) so I put the remainder in the freezer for him to cook for himself.

eeppee's picture

I'd actually give this 1 star because I didn't like it at all... however, I'm not a fish eater (wish I was) and every time I try to give it a go, I'm always reminded of why I don't eat fish (apart from tuna & cod/haddock).

I've given it 3 stars on the basis that if I'd have liked fish, it would have been ok and also that my 21 month old ate one of the cakes without any fuss!

For the breadcrumbs I used a jamie oliver recipe of cream crackers, parsley, seasoning, butter & garlic zapped in a blender.

I do have another 5 from the batch in the freezer so will be giving them to my toddler but I won't be making them again.

uzayhh's picture

taste yummy, healty, light and quick dinner! i did not have spring onions so i used corianders . i would definetely recommend this everyone

leedskitchenscavenge's picture

These were delicious, I didn't have horseradish sauce so just used grainy mustard instead and used mackerel from a tin, drained with plenty of pepper. For the breadcrumbs I put a really stale baguette in the oven and then grated it and the breadcrumbs were perfect, will definititely do these again!

louisemaryw's picture

These were really nice. I cooked them in the oven at 200 degrees for 15 minutes each side rather than grill or fry them and they came out very well and nicely browned.

ingevdh's picture

These tasted nice, but the bones were a real turn-off. I had removed a number of them while preparing (finicky and time-consuming), but we still ended up with bones every other mouthful. The meal took forever! For that reason I probably won't be making them again.

janhearn's picture

Have made these 3 times now, absolutely fantastic! A real hit with all the family. I serve with homemade watercress sauce and mixed salad. Fishcakes freeze really well. I dont fry mine, spray with oil and bake in the oven at 180 for about 20 - 25 mins.

fruitcake44's picture

Was worried these would taste too strong but were absolutely delish! Sprayed them with a bit of spray oil and baked them in the oven for 30 mins turning halfway through to keep the fat down and they were lovely, light and crispy. Lovely served with some pickled beetroot.

bagpuss's picture

Really delicious. Only draw back was I only managed to get 6 fish cakes rather than the 8 suggested. Nevertheless, shall definitely be making again.

bevvy1973's picture

fantastic really easy and taste great will definately make again

emmafrost's picture

Really simple and delicious!

Angie from Bidford's picture

These are the lightest fishcakes I have ever eaten, really tasty and soooo easy to make! Definitely worth making up double and freezing them for an even quicker mid-week meal.

pammatthews's picture

Very easy to make - taste excellent and freeze well too. Have made them twice.

buonapetito's picture

Absolutely delicious, might try a little more horeradish sauce next time.

threegymnopodies's picture

very easy and delicious


Questions (4)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…