Peppered mackerel fishcakes

Peppered mackerel fishcakes

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(55 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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12th Jun, 2011
taste yummy, healty, light and quick dinner! i did not have spring onions so i used corianders . i would definetely recommend this everyone
30th May, 2011
These were delicious, I didn't have horseradish sauce so just used grainy mustard instead and used mackerel from a tin, drained with plenty of pepper. For the breadcrumbs I put a really stale baguette in the oven and then grated it and the breadcrumbs were perfect, will definititely do these again!
10th May, 2011
These were really nice. I cooked them in the oven at 200 degrees for 15 minutes each side rather than grill or fry them and they came out very well and nicely browned.
16th Feb, 2011
These tasted nice, but the bones were a real turn-off. I had removed a number of them while preparing (finicky and time-consuming), but we still ended up with bones every other mouthful. The meal took forever! For that reason I probably won't be making them again.
10th Feb, 2011
Have made these 3 times now, absolutely fantastic! A real hit with all the family. I serve with homemade watercress sauce and mixed salad. Fishcakes freeze really well. I dont fry mine, spray with oil and bake in the oven at 180 for about 20 - 25 mins.
4th Feb, 2011
Was worried these would taste too strong but were absolutely delish! Sprayed them with a bit of spray oil and baked them in the oven for 30 mins turning halfway through to keep the fat down and they were lovely, light and crispy. Lovely served with some pickled beetroot.
1st Feb, 2011
Really delicious. Only draw back was I only managed to get 6 fish cakes rather than the 8 suggested. Nevertheless, shall definitely be making again.
24th Jan, 2011
fantastic really easy and taste great will definately make again
8th Nov, 2010
Really simple and delicious!
Angie from Bidford's picture
Angie from Bidford
15th Oct, 2010
These are the lightest fishcakes I have ever eaten, really tasty and soooo easy to make! Definitely worth making up double and freezing them for an even quicker mid-week meal.


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