Crispy Smoked Mackerel Fish Cakes

Crispy smoked mackerel fish cakes with potatoes. Easy to make, full of flavor, and great with salad or green beans.

Prep Time 4

Cook Time 26

Total Time 30

Course Dinner

Cuisine Other

Servings persons

Calories 458 kcal

Ingredients you need per step are listed below the step in Italic

Boil the potatoes in salted water for about 20 minutes, until tender. Drain and mash until smooth.
1½ pounds potatoes
Mix the mashed potatoes with parsley, smoked mackerel, flour, salt, and pepper.
2 tablespoons Fresh Parsley, 10 oz smoked mackerel fillets, 1 tablespoon all-purpose flour, ½ teaspoon salt, ⅛ teaspoon ground black pepper
Shape into 4 patties and coat each one twice with beaten egg and breadcrumbs.
2 eggs , ¾ cup breadcrumbs
Fry in oil for about 3 minutes per side, until golden brown and crisp. Serve right away.
3 tablespoons sunflower oil

1. What potatoes should I use? Use a starchy potato like russet. It helps the patties hold together and keeps the inside soft.

2. Can I use whole smoked mackerel? Yes, but remove all skin and bones before mixing it into the potatoes.

3. Why coat them twice? The second coating gives the fish cakes a crisper crust and helps them stay together in the pan.

4. Can I make these ahead? Yes. Store them in the fridge for up to a days, or freeze them for later.

5. What if the mixture feels too soft? Shape the patties firmly and chill them before coating and frying.

6. Storage

Refrigerator: Store in a covered container for up to 2 days.
Freezer: Freeze the fish cakes in a single layer on a parchment-lined tray first. Then transfer them to a freezer-safe bag or container.
Reheating: Reheat in a 320°F oven until hot through. Cover loosely with foil if the outside browns too quickly.

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