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5 from 1 vote

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
Course: Lunches and quick-cook meals
Keyword: fish, fishcakes, mackerel
Servings: 8
Author: Emily Leary


  • 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.