Smoked Mackerel Fishcakes

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screenshot_2016-10-01-19-41-38-11 01/10/2016

I don’t know if this is the ‘right’ way to make fishcakes or if this recipe uses the ‘right’ ingredients but I do know that this version is seriously tasty.

I used oak smoked tinned mackerel as my partner can’t stand smoked fish (strange man) so I always have a tin lurking in the back of the cupboard ready to use for when I only need dinner for one. You can, of course, use whatever fish you like but I find smoked mackerel particularly flavoursome.

The rest of the ingredients are also what I had in the cupboards. I made this up the other day as I was craving fish cake and I couldn’t be bothered to leave the house so needed to use whatever I had. To be fair though, I tend to have absolutely everything and anything in my cupboards that maybe a normal (not obsessed with wacky food stuffs) person wouldn’t have.  But I can assure you, this recipe requires bare minimum ingredients and is so easy to make! Again, adapt it to your tastes. If you don’t like something, swap it.

As mentioned, I made this meal for myself so the quantities are for 1 large portion but if making it for more people, use 1 mackerel fillet per person and adjust the other quantities as necessary.

Serves 1

Ingredients:

  • 4-5 small new potatoes
  • A chunk of peeled swede, diced
  • 1 tin of oak smoked mackerel, drained
  • 1 heaped tsp wholegrain mustard
  • Salt and fresh ground black pepper
  • Flour, for dusting
  • 1 egg, beaten
  • 50g Panko breadcrumbs
  • 25g Parmesan, finely grated
  • 1 tsp Smoked paprika
  • A few sprigs of sage
  • Knob of butter

Method:

  1. Cut the potatoes and swede into equal sized chunks and boil in a pan until tender. Drain and mash together until fairly smooth. A few lumps are desirable.
  2. In a large mixing bowl, flake the mackerel up and add the mustard and seasoning. Add the mashed veg to the bowl and stir well to combine.
  3. Beat the egg in a separate bowl and set aside. In another bowl, mix the panko, parmesan, smoked paprika and a few leaves of finely chopped sage. Season and set aside.
  4. Using a little flour on your hands, shape the mix into 3-4 patties. Dredge the patties in the beaten egg then transfer them to the panko bowl and coat evenly.
  5. Heat a knob of butter in a frying pan over a medium heat. Drop a sprig of sage in to flavour the butter then place the fish cakes into the pan to sizzle in the herby butter and become crispy and golden. After a few minutes, gently flip the fish cakes and fry for a few more minutes until the wonderful smell of herby cheesy goodness fills the house. Remove and serve with a fresh green salad.
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