Peppered mackerel fish cakes

Peppered mackerel fish cakes

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(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
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  • 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.

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Comments, questions and tips

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Comments (46)

whippetty's picture

My husband fishes a lot and always comes home with tons of mackerel if nothing else so along with smoked mackerel paté, this is a great use of all the bucketloads he brings home! Will try the chilli and mustard varieties too :)

SawyerSauce's picture

I didn't use the horseradish, but still really tasty. I made mine with M&S honey and whisky smoked mackerel fillets, simply delicious! I served them with vegetables alone, as they're rather filling on their own without another side of carby chips! Will definitely make again!

fionaginger's picture

Really tasty. Quick easy and cheap a regular in our house.

michelle_30's picture

I've never tried mackerel and came across this receipe.....well I love mackerel now! This was so quick, easy and cheap to make! They taste delicious and I served one with rocket and tartar sauce. I used panko breadcrumbs for the first time and they were delicious too really crunchy crumb. This is def a staple receipe for me now and def worth a try

foodienewbie2's picture

Make sure your mash is dry and fluffy. Mine wasn't so the texture was too mushy but tasty none the less.

x-x-x-faerie-x-x-x's picture

Lovely. Cheap, healthy and great tasting. Don't forget to season the mix before coating :0)

Livinleeds's picture

Cheap, easy and delicious. I left out the horseradish but added a few squeezes of fresh lime juice. Very good.

bumblebee100's picture

Very tasty and so easy to make. I sprayed them with a little oil and baked in the oven for 20 mins, turning after 10. I used M&S peppered mackerel which was boneless. Freeze really well. Will be making these again and will also try other fish.

eleveneighteen15's picture

Really tasty, become a regular mid-week meal.

Snoweider's picture

Yep! These are as tasty as everyone says they are! Will definitely make again.

annahighfield's picture

Deep fat fried they are much better, as the crumb goes lovely and crisp!

kate2309's picture

Added a red chilli into recipe, delicious.

chrisbunnett's picture

Used Mustard as I am not a fan of horseradish and will probably try the oil spray and baking next. Worked perfectly and I've frozen some of the mixture to make them later! Another winner from this site.

devaodoherty's picture

I made these over the weekend & they were fab. I did change the qty's though - I had 600g of mashed potatoes and 320g of peppered mackerel so I scaled all the other ingredients up to match the fish. I also baked them with just a drizzle of oil for 15mins a side at 200degrees. Will definitely make again & will even make a batch to have in the freezer.

darrenharris7's picture

Easy, quick and great fun to make with the kids. Tasted fresh and clean. A must make recipe

cheekydee's picture

I adapted the recipe as we had dined on a red bream cooked in the oven, so used the leftover fish. Didnt have spring onions either so used half a large onion & chopped really finely. Added some chilli flakes & omitted the horseradish. Also added some fresh parsley. They were really yummy shallow fried & served up with a sweet chilli dip! Will defintely make again!

claudia21's picture

So basically a completely different recipe LOL! I love it, that's what cooking is all about.

cakeanyone's picture

Delicious! Made a few additions. Used 250g smoked mackerel, 100g white fish, 420g'ish of mash, 1 tbsn horseradish sauce, 2 tbsn chopped parsley and some grated lemon zest. Drizzled with a little olive oil and baked in the oven for about 20 mins on 200C.

jemimatio's picture

I also made these in the oven and they turned out fab!


Questions (4)

championnat's picture

For the mashed potato, should I be prepping that as I would a normal side of mashed potatoes, like with butter and garlic, etc? Or is it literally just boiled potatoes that are mashed down? I'd always associate "mashed potato" as the side dish, so just want to clarify.

goodfoodteam's picture

Thanks for your question, plain mashed potato is perfect for this recipe. If you need a splash of milk or knob of butter then go for it but the mash wants to be firm or the fish cakes won't hold together. There's no need for additional flavourings as these are included in this recipe. Hope that helps!

laurenward71's picture

Hi ,

just a bit confused do i need to cook the fresh mackerel before i mix it into the fish cake ?? or does it cook enough in the fishcake in the oven ?? x

goodfoodteam's picture

Hi laurenward71, thanks for getting in touch. You're looking for the peppered mackerel fillets which have been hot smoked, these are cooked and ready to use. Hope this helps, sorry for the confusion. 

Tips (1)

arnside037's picture

For a gluten free version, crunch up some GF cornflakes or bran flakes and use this instead of breadcrumbs. Or use ordinary cornflakes and bran flakes if breadcrumbs are not readily available.