Those fish cakes made with love

Because they were so delicious last night, these smoked mackerel fishcakes, I thought I’d share the recipe (more a method really) with you.

Fish cakes ready to go!

Makes  6 cakes, roughly the size of a small tennisball (if such a thing existed, but hopefully this serves as a visual guide).

Here’s what you need:

1 medium sized whole smoked mackerel (I buy mine at Lidl – fillets would do also but will produce a drier, smokier result), skin + bones carefully removed

250g cold mashed potato (needs to quite solid, so not loaded with butter/cream/milk) or 1/2 large, cooked + cooled, baking potato

1 tbsp of grated Parmesan

1 tbsp dried chives

1/2 tsp ground paprika

grated zest of 1/2 lemon

1 egg, beaten

3 tbsp flour

3 tbsp dried breadcrumbs (homemade are better than shopbought and an easy, good way of using up stale bread)

1 tbsp of oil

This is what you do:

1. in a bowl, mix fish, potato, chives, paprika, Parmesan and lemon zest + 1/2 the beaten egg + a good grinding of black pepperb(you won’t need to add salt: the mackerel and Parmesan provide quite enough already)

2. using your hands, form into 6 balls and flatten slightly

3. put cakes on a plate, cover with foil and leave to harden for at least 30 minutes in the fridge – longer is better

4. when you are ready to eat, heat the oil in a non-stick frying pan over low heat + pre-heat the oven to 200C

5. dredge the cakes, one by one, through the flour, then the beaten egg and lastly the breadcrumbs; this is quite messy job so have some paper towel nearby to wipe your hands!

6. fry the cakes for about 2 minutes on each side, until nicely coloured

7. when ready, transfer to a baking tray and put in the oven for about 20 minutes by which time the cakes should be warmed through and ready to eat

8. serve with some simply steamed spinach + a blob of horseradish creme fraiche made by mixing 1 tbsp of grated horseradish (English Provender is good and pure) with 2 tbsp of low fat creme fraiche


Can you taste the love?


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