How to make Omega-3 rich smoked mackerel fishcakes
These fishcakes are bound to be a hit with the whole family, not too overpowering for younger ones, but still full of flavour and crunch.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
- 200 g smoked mackerel, skin remove, flaked and checked for bones
- 200 g mashed potato
- 1 tsp horseradish sauce
- 1 tbsp chopped chives
- salt and pepper as desired
- 100 g plain flour
- 1 tsp paprika
- 2 medium free range eggs
- 100 g dried white breadcrumbs
- Oil for frying
- Salad to serve
Preheat the oven to 200C/390F (180C/355F fan). Mash the mackerel, potato, horseradish, chives, salt and pepper together with a fork until well combined. With your hands, roll the mix into 8 little fish cakes, flattening with your hand. You can make fewer, larger fish cakes if you wish.
Prepare your crumbing station by setting up a plate of flour mixed with paprika, a bowl of beaten egg, and a final plate of breadcrumbs. Dip a fishcake in the flour to coat, shake gently and dip into the egg, then finish in the breadcrumbs so that it's evenly coated. Repeat until all the fishcakes are breaded.
Oil a baking tray, place the fishcakes on top, then spray with oil to thinly crop the breadcrumbs.
Bake for 15 minute, flip and bake for another 10 minutes. Serve warm or cold with fresh salad.