Mackerel Fishcakes are a delicious and nutritious meal that can be enjoyed as a main course or a side dish. This recipe is easy to make, with simple ingredients and a quick cooking time. Mackerel Fishcakes are full of flavour and will surely be a hit with the whole family. They are also a great way to enjoy the health benefits of mackerel, which is an excellent source of omega-3 fatty acids.
Ease of Preparation
Mackerel Fishcakes are an excellent option for a quick and easy meal. All you need to do is mix the ingredients, shape the mixture into patties, and fry them in a hot pan. The whole process should take no more than 30 minutes, making it a great option for busy weeknights.
Mackerel Fishcakes are a great source of protein, vitamins, and minerals. Each serving contains approximately 30g of protein and important vitamins and minerals such as vitamins A, D, iron, and zinc. Mackerel is also an excellent source of Omega-3 fatty acids essential for a healthy heart and brain.
– 2 mackerel fillets
– 1/2 cup cooked mashed potatoes
– 2 tablespoons chopped fresh parsley
– 2 tablespoons chopped fresh chives
– 2 tablespoons chopped fresh dill
– 2 tablespoons capers
– 2 tablespoons lemon juice
– 2 tablespoons Dijon mustard
– 1 teaspoon garlic powder
– 1/2 teaspoon sea salt
– 1/4 teaspoon freshly ground black pepper
– 2 tablespoons extra-virgin olive oil
– 1/2 cup breadcrumbs
– 1 egg, lightly beaten
– 1/4 cup all-purpose flour
- Start by preparing the mackerel fillets. Remove the skin and bones, then flake the fish into small pieces.
- Combine the flaked mackerel, mashed potatoes, parsley, chives, dill, capers, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a large bowl. Mix everything until it is fully combined.
- Heat the olive oil in a large skillet over medium heat.
- In a shallow bowl, combine the breadcrumbs and egg.
- Take a small handful of the mackerel mixture into a patty. Dip the patty into the egg mixture, then coat it in the breadcrumbs.
- Place the patty in the hot skillet and cook for 3-4 minutes on each side until golden brown and cooked through.
- Repeat the process with the remaining mackerel mixture.
– Ensure the oil is hot before adding the fishcakes to the skillet. This will ensure they cook evenly and get a nice golden brown crust.
– If the mixture is too wet, add a little more breadcrumbs.
– If the mixture is too dry, add a tablespoon or two of water.
Mackerel Fishcakes are packed full of flavour. The mackerel is mild and sweet, while the herbs and capers add a bright, zesty flavour. The mashed potatoes make the fishcakes creamy, while the breadcrumbs provide a crunchy crust.
Best Dishes Paired With
Mackerel Fishcakes are delicious and served alongside a variety of sides. They go exceptionally well with roasted vegetables, a simple green salad, or a creamy mashed potato. They also pair nicely with a tangy tartar sauce or a zesty lemon aioli.
Origin of Dish and History
The origin of Mackerel Fishcakes is unknown, but the dish was likely created to use leftover mackerel. It is thought to have become popular in the UK in the 19th century when mackerel and a popular fish to eat were widely available.
If you’re looking for a different way to enjoy mackerel, try making Mackerel Fishcakes with a different type of fish. Salmon, haddock, or cod are all great options. You can also vary the herbs and spices used in the recipe to give the fishcakes a different flavour.