Mackerel Fish Cakes, so simple and yet so good for you. I love mackerel and every year I say I should eat it more often, but somehow it just slips down the list of things to make. So when we went to Costco recently they had mackerel on special, so we bought a big bag of mackerel, so we definitely got out mackerel fix.
Mackerel fish cakes are good for and served with a nice healthy salad or salsa, will make a great summer dinner. Mackerel is relatively cheap so this is a fairly inexpensive dish to make in the grand scheme of things. It is filling and good for you too, so if there is that extra fish cake which is looking all sad on the plate and saying “eat me”, then you can indeed eat it without feeling guilty.
So what really is not to love. Bonus extra dish, if you are having a BBQ this summer (who isn’t really?) then this salsa will make a great addition to any BBQ. I would also just like to give credit to my husband who when I had a brain freeze about what to serve with the fish cakes, he suggested that we make a salsa, and he came up with this salsa that you see served here.
Another bonus for this dish is that you can make up the fish cakes to the point of frying and then freeze them and use them at a later date, so when you are making them, why not make a double batch and freeze half to have for that one night when you get home late and really can’t be bothered to cook, just take these out and defrost and gently fry, a bit of tomato and dinner is served. Simple.Print
Mackerel Fish Cakes
A relatively simple dish which doesn’t take too long to make. The key to getting this dish right is to ensure that Mackerel Fish cakes are a nice golden brown and you have a zingy salsa or salad to go with it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 people 1x
- 2 medium potatoes peeled and cubed
- 300 grams smoked mackerel fillets
- 1 Onion finely chopped
- 1 stick celery finely diced
- 2 cloves Garlic crushed
- 1 bunch parsley chopped
- 100 grams panko breadcrumbs
- 1 egg beaten
- 50 grams plain flour
- 4 tbsp extra virgin olive oil
- 200 grams sweetcorn tinned or frozen (defrosted if frozen)
- 1 avocado finely diced
- 2 Tomatoes chopped
- 150 grams fresh pineapple finely chopped
- 1/4 tsp chilli sauce
- 1/2 tsp honey mustard
- 3 tsp orange & shallot dressing
- 1 tsp agave syrup
- 3 tsp Olive oil
- 1 tsp white vinegar
- black pepper to taste
- The first thing to do is peel your potatoes, then chop them up into quarters, pop them in a pot with boiling salted water and boil for 15 minutes until soft. Drain and set aside to cool.
- Fry the onions, celery and garlic gently a teaspoon of olive oil for 5 minutes until softened and set aside.
- Prepare the mackerel by removing the skin off each piece, then shred it and add it to a bowl.
- The potatoes should now be cool, so roughly mash them, then add the mackerel, fried onions, celery and garlic, salt and pepper and parsley. Using your hands (or a wooden spoon) mix everything together so that it is throughly combined.
- Take out a handful of the fish cake mixture, and form it into a ball and then gently flatten it out into a fish cake size, repeat until you have finished the mixture.
- Now, put your flour in one bowl, your beaten egg in another bowl, and your breadcrumbs in a final bowl. Then heat up your olive oil in a pan and lightly coat the fish cake mixture with flour, dip it in the egg, and then coat in the breadcrumbs.
- Add to the pan and fry gently on each side for 4 minutes until golden brown on each side. Repeat the process until all your fish cakes are made. Be careful not to overcrowd the pan, I found that 3 – 4 fish cakes to a pan was plenty.
- When the fish cake is cooked and brown on both sides remove from the pan and place on a plate lined with paper towel, this will soak up any excess oil. Do the same until all are ready.
- You can make the salsa either before or after you have made the fish cakes, however, if you make it before ensure that you only add the avocado at the last minute as it will turn brown. I did it whilst the fish cakes were browning.
- To make the salsa, mix all the dressing ingredients together in a jug and mix well to combine. If you have a mini whisk, this is a good tool to use now. Set aside the dressing.
- Prepare all the salsa ingredients and add to a bowl, pour the dressing over it and combine well.
- By now your fish cakes should be ready, so simply decide how many you want, then pop them on a plate with the salsa. Eat and enjoy.
And there you go, Mackerel Fish cakes for dinner or lunch or even a picnic. If you have any left over (possible but unlikely) then they keep well in the fridge for a couple of days, or you can freeze them, to reheat, simply defrost, then heat the oven to 180 Degrees and heat them for 10 minutes and then you have fresh Mackerel fish cakes for dinner. Simple, easy and yummy.
Enjoy as ever and if you like them let me know. what fish do you use when you make fish cakes?