Super-green fish cakes

Super-green fish cakes

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(5 ratings)

Prep: 30 mins Cook: 20 mins plus cooling


Serves 4
Even picky kids will love the blended broccoli, peas and sweet potatoes in these nutrient-rich smoked mackerel fish cakes

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal492
  • fat24g
  • saturates4g
  • carbs43g
  • sugars8g
  • fibre9g
  • protein20g
  • salt1.5g
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  • 2 medium potatoes, peeled and chopped



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

  • 1 medium sweet potato, peeled and chopped
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 1 small head of broccoli, cut into florets



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…

  • 100g frozen peas, plus extra, cooked, to serve
  • small bunch parsley, roughly chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest 1 lemon, plus wedges to serve



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

  • 2 tsp Dijon mustard
  • 225g pack (about 3 fillets) smoked mackerel, flaked
  • 4 tbsp plain flour, plus a little for dusting
  • 3 tbsp vegetable, sunflower or rapeseed oil, for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Put the potatoes and sweet potatoes in a large pan of cold, salted water, cover and bring to the boil. Simmer for 10 mins until starting to soften around the edges but not completely tender. Add the broccoli and cook for 4 mins more, then add the peas and cook for another 30 secs. Drain and leave everything in the colander to cool completely. Can be kept in the fridge overnight.

  2. Tip the veg and potatoes into a food processor. Add the parsley, lemon zest, mustard, mackerel, flour and some seasoning. Blend until the mixture is finely chopped and starts to clump together. Remove the blade from the mixer and shape into 8 cakes, dusting your hands and the cakes in flour. Put the cakes on a plate and chill for 30 mins or until they have firmed up, Can be wrapped and frozen for up to 2 months.

  3. Heat the oil in a large non-stick frying pan. Cook the cakes for 5-8 mins each side until golden, crispy and hot throughout. Serve with extra peas and lemon wedges.

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Comments, questions and tips

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18th Mar, 2017
Awful. This recipe can't have been tested at all. Out of the blender came a green slop. I had to slop it into the frying pan a ladle at a time. Weirdly the kids loved them.
8th May, 2015
These were delicious. I slightly changed the method to avoid the soggy versions mentioned below. I didn't use a blender, just mashed the sweet and ordinary potato by hand, and mixed in the fish, lemon zest and mustard, and served the broccoli and peas separately.
28th Apr, 2015
These fish cakes just didn't work, when you have finished blending in the food processor you just end up with a soggy mess that's impossible to form in to any kind of shape. This made them difficult to cook and I ended up throwing the uncooked ones away. Maybe some breadcrumbs in the mix would have helped. Taste was OK but wouldn't bother to make these again.
Brian Devon
18th Apr, 2015
Made these exactly as suggested in the recipe but they turned out really soggy and got worse in the fridge. They tasted OK but ended up the consistency of wet mashed potato.
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