Peppered mackerel fishcakes

Peppered mackerel fishcakes

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(54 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
    Horseradish root on a wooden chopping board


    hors rad-ish

    Horseradish root is larger than an ordinary radish, and has a hot, peppery flavour.


  • 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 fishcakes 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 fishcakes 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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7th Jun, 2013
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.
29th May, 2013
Really tasty, become a regular mid-week meal.
18th Dec, 2012
Yep! These are as tasty as everyone says they are! Will definitely make again.
13th Nov, 2012
Deep fat fried they are much better, as the crumb goes lovely and crisp!
16th Oct, 2012
Added a red chilli into recipe, delicious.
28th Sep, 2012
22nd Aug, 2012
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.
7th Aug, 2012
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.
2nd May, 2012
Easy, quick and great fun to make with the kids. Tasted fresh and clean. A must make recipe
10th Apr, 2012
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!


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