Oaty mackerel & horseradish fish cakes

Oaty mackerel & horseradish fish cakes

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(2 ratings)

Prep: 15 mins Cook: 25 mins plus chilling


Serves 4
These smoked mackerel and potato fish cakes coated with crunchy oats and served with salad are packed with fibre and omega-3

Nutrition and extra info

  • uncooked

Nutrition: per serving

  • kcal560
  • fat34g
  • saturates6g
  • carbs37g
  • sugars3g
  • fibre6g
  • protein23g
  • salt1.9g
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  • 500g potatoes, cut into chunks



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

  • 100g baby spinach
  • 4 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…

  • 3 tbsp horseradish sauce
  • 280g pack smoked mackerel fillets, skin removed


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

  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 1 egg, beaten



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

  • 100g oats
    Two piles of oats



    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • salad, to serve
  • mayonnaise, to serve
  • lemon wedges, to serve



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


  1. Cook the potatoes in boiling salted water for 10-15 mins until tender. Tip into a colander, leave to steam for 1-2 mins, then transfer to a bowl and roughly crush with a fork. Set aside to cool slightly.

  2. Meanwhile, boil a full kettle. Tip the spinach into the colander and pour over the boiled water to wilt it. Run under cold water, then squeeze dry and roughly chop. Add to the cooled potatoes along with the spring onions, horseradish sauce and seasoning. Stir, then flake in the mackerel, removing any bones as you go. Fold everything together, then shape into 8 patties. Cover and chill for 15 mins.

  3. Coat the fish cakes in a little flour, then in the beaten egg, and finally the oats, pressing the oats firmly into the patties. Heat the oil in a non-stick frying pan and gently fry the fish cakes for 4-5 mins each side until golden brown and heated through. Drain on kitchen paper and serve with a green salad, a dollop of mayonnaise and wedges of lemon.

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Comments, questions and tips

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5th Jan, 2015
Found these far too strong in A.Mackerel and B. Horseradish, did not go down well with the family at all, a lot of effort for it all to end up in the bin.
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