Peppered Mackerel Fish Cakes
These delicious fishcakes are a perfect combination of creamy mashed potatoes, flavorful mackerel, and zesty horseradish, all coated in crispy breadcrumbs for a satisfying crunch. Whether you choose to grill or fry them, these fishcakes make for a delightful meal that is sure to impress your taste buds. Serve with a side of fresh salad and lemon wedges for a delightful finish.
— Constant Cookbook
Ingredients
- 300g cold mashed potatoes
- 6 spring onions , thinly sliced
- 1 tbsp horseradish sauce
- 250g / 9oz peppered mackerel fillets, skinned and flaked
- 2 tbsp plain flour
- 1 egg , beaten
- 85g dried breadcrumbs
- sunflower oil , for frying (optional)
- salad and lemon wedges, to serve
Instructions
- 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.
- 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.
Cook Time
15M
Prep Time
PT20M
Yield
Serves 4
Nutrition
- Calories: 427 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 2 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.76 milligram of sodium
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