Name: Peppered mackerel fishcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 300g cold mashed potato; 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

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Peppered mackerel fishcakes

Peppered mackerel fishcakes

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 15 mins

A star rating of 4.7 out of 5.78 ratingsRate

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Use up leftover mash to create a comforting, good-value family meal

Freezable (Can be frozen uncooked)

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Ingredients

Nutrition

Units:

MetricUS

300g cold mashed potato
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

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Nutrition: per serving

kcal427
fat26g
saturates5g
carbs32g
sugars2g
fibre2g
protein18g
salt1.76g

Method

step 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.
step 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.

RECIPE TIPS

MAKING YOUR OWN DRIED BREADCRUMBS

Whizz stale or end crusts of white bread in a food processor. Line a baking sheet with kitchen paper, spread out the crumbs and leave for 24 hours or until completely dry. Store in an airtight container for 1 month. For flavoured breadcrumbs, add a pinch of spices or herbs, such as paprika or thyme, to the processor.

Recipe from Good Food magazine, September 2010

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A star rating of 4.7 out of 5.78 ratings

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