Peppered mackerel fishcakes

Peppered mackerel fishcakes

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(55 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
    Horseradish root on a wooden chopping board

    Horseradish

    hors rad-ish

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

    It…

  • 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 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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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!
eatingforpleasure
13th Jan, 2012
5.05
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
30th Nov, 2011
5.05
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
8th Oct, 2011
5.05
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
19th Aug, 2011
5.05
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
11th Aug, 2011
5.05
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
4th Aug, 2011
3.05
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
15th Jun, 2011
3.05
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.

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