Peppered mackerel fish cakes

Peppered mackerel fish cakes

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(46 ratings)

Prep: 20 mins Cook: 15 mins

Easy

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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Ingredients

  • 300g cold mashed potato
    Potato

    Potato

    po-tate-oh

    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

    Mackerel

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

  • 2 tbsp plain flour
  • 1 egg, beaten
    Eggs

    Egg

    egg

    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
    Lemon

    Lemon

    le-mon

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

Method

  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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annahighfield
13th Nov, 2012
4.05
Deep fat fried they are much better, as the crumb goes lovely and crisp!
kate2309
16th Oct, 2012
5.05
Added a red chilli into recipe, delicious.
roxydoodah
28th Sep, 2012
4.05
Tasty.
chrisbunnett
22nd Aug, 2012
5.05
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
7th Aug, 2012
5.05
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
2nd May, 2012
5.05
Easy, quick and great fun to make with the kids. Tasted fresh and clean. A must make recipe
cheekydee
10th Apr, 2012
4.05
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
13th Jan, 2015
So basically a completely different recipe LOL! I love it, that's what cooking is all about.
cakeanyone
3rd Apr, 2012
5.05
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
29th Feb, 2012
5.05
I also made these in the oven and they turned out fab!

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