(Smoked Mackerel) Fishcakes

Mr Elbi and I are daily shoppers. In my short (20 min) walk home from work I pass no fewer than four supermarkets and there are another six or seven in reach with a five minute diversion. Therefore, we rarely shop for a whole week at time and usually decided what we are going to eat while in the supermarket. However, there are days when shopping loses its appeal and a good stock cupboard/leftovers recipe is very useful.


In the case of today’s evening meal, we had some leftover smoked mackerel and potatoes from meals earlier in the week. This is a great idea for using up leftover fish and/or potatoes and can be done with any fish you have to hand. The advantage of using smoked mackerel is that is affordable, strong flavoured so a little goes a long way and it is an oily fish which means that it is very healthy. These are a great way to introduce fish into a diet even when cooking for people who don’t normally enjoy fish e.g. kids or stubborn boyfriends.

INGREDIENTS (makes 6 patties which seerves 3 for a main course)

400g cold mashed potato

140g smoked mackerel – flaked

4 spring onions – finely sliced

1 tsp dijon mustard

1 tsp grated root ginger

small bunch of fresh coriander chopped

juice of half a lime

1/2 tsp chilli flakes (optional)

salt and pepper

sunflower oil for frying

1. Ensure that the potato is cold and not to lumpy. I usually like my mash lumpy but not for fishcakes.

2. Combine the fish and onions and then mix together incorporating the ginger, coriander, lime juice and chilli flakes if you are using them.20140702_161721

3. Stir the dijon mustard through the mash and season to taste with salt and pepper

4. Combine the fish mixture with the potato and stir well.


The advantage of using smoked mackerel is that eveything is cooked at this pont and can be tasted to make sure that the flavours are balanced. There are a lot of strong flavours in these fishcakes and sometimes they need to be adjusted. In this batch I added a little more lime juice at this stage.

5. Shape the mixture into 6 patties

6. Heat 1 tbsp sunflower oil in a frying pan over a medium/high heat and fry the patties for 4 minutes on each side.

Serve with veggies and salad depending on your appetite. Like everything else in our house, these are served with chilli sauce and in the case of this particular meal, sweet chilli sauce is the preferred option.


OPTIONAL: If you prefer your fishcakes with breadcrumbs, you can dip each patty into egg and then breadcrumbs before frying. I personally prefer them without and this has the added advantage of keeping them gluten free.


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