These are probably the quickest fishcakes I’ve ever made! Fishcakes can be a bit of a faff to put together. You need to peel and chop the potatoes, cook the fish, make the breadcrumbs…they’re not difficult, they just seem to create a lot of dishes!
That’s why I came up with this recipe. It combines two of my favourite things – mackerel…. and dinner on the table in 20 minutes!
Tinned fish works really well in fishcakes. It’s already cooked, so you’re already saving time. Also, it’s soft and easy to flake straight in. If you have any leftover mashed potato, you can use this instead of the new potatoes. However, the new potatoes do give it a lovely texture, especially as I leave the skins on.
I always find it a bit tricky to know what to serve fishcakes with, as it already has all of the makings of a dinner – carbs, protein and veg! I usually end up serving it with a dollop of mayo and some veg as they’re really filling….or you can double carb it with some rice!
If you’re after more fish recipes, have a look at my Creamy Tuna Pasta Grill
Makes 6 fishcakes
- 600g new potatoes (skins on)
- 1 onion roughly grated
- 40g finely shredded spring greens
- 1/2 red chilli very finely chopped (deseeded)
- 2 x 125g tins of mackerel (plus a little of the oil from the tin)
- Salt and pepper to taste
- 2 tsp tartar sauce
- A handful of flour
- Oil for frying
- Cut the potatoes in half (thirds for larger ones) and place them in a large saucepan. Cover them in cold, salted water and bring to the boil. Simmer for 10-15 minutes until tender enough to mash.
- In the meantime, add the grated onion, spring greens, chilli and a drizzle of oil from the mackerel tin, to a frying pan.
- Gently fry for 5 minutes, stirring regularly. Flake the mackerel into the pan for the last minute of frying and break into small pieces with a wooden spoon.
- Drain the potatoes and mash with the back of a fork, until they’re reasonably smooth (don’t worry about a few lumps.)
- Add the spring greens, mackerel, onion and chilli to the potato and season with salt and pepper.
- Add the tartar sauce and stir, until all the ingredients are combined and evenly spread. Set aside, until cool enough to handle.
- Divide the mixture into 6 equally sized balls and roll them in flour, until they have a light coating.
- Press the balls firmly between your hands, into fishcake shapes, making sure that they’re the same thickness, all the way through.
- Heat a couple of glugs of oil, in a non-stick pan until hot. Fry each of the fishcakes for 3-4 minutes on each side, until crisp on the outside and cooked through.