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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pammatthews
15th Oct, 2010
5.05
Very easy to make - taste excellent and freeze well too. Have made them twice.
buonapetito
19th Sep, 2010
Absolutely delicious, might try a little more horeradish sauce next time.
threegymnopodies
16th Sep, 2010
5.05
very easy and delicious
storagebox
16th Sep, 2010
I made these last week end, froze two and had those yesterday. Absolutely delicious, I will never buy a shop produced fish cake again!
tabsimone-96
1st Sep, 2010
5.05
This was really easy and simple to make and was a complete success! I added some lemon juice when mixing the ingredients and it gave it a real tang. I shall definately be mking it again :)
vjandjb
21st Aug, 2010
5.05
Lovely recipe, simple and tasty. I used leek as I didn't have spring onions and I always add medium oatmeal to my breadcrumbs this gives a real good crunch and very tasty. Will definitely make these again.
gilbert1874
19th Aug, 2010
5.05
Fabulous!
mvc1982
17th Aug, 2010
5.05
Excellent; straightforward and very tasty.
lindadavies1812
16th Aug, 2010
5.05
Really easy to make, and extremely tasty. I used smoked but not peppered mackerel. Tonight, I'm using Tuna & red onion!

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