My Smoked Mackerel Fish Cakes are a breeze to make and they freeze beautifully, so you can make a whole heap and freeze them. To come home after a long day at work, you can fry 1 or 2 per person and make a salad. Maybe a few potato wedges on the side and you have a delicious meal.

The Smoked Mackerel Fish Cakes need very little added flavorings. I used the peppered mackerel and together with some lemon zest and juice and some fresh herbs, they were just perfect. Mackerel is a little more budget friendly, so I love using it. I have made this delicious pie with it and it literally feeds a crowd.

Smoked Mackerel Fish Cakes

makes 8 – 10 depending on the size

Ingredients

6 fillets Threestreams Peppered Mackerel

zest of 1 – 2 lemons ( I used 2 small ones)

125 ml chopped parsley or coriander

1 jumbo egg – or 2 medium

oil for frying

For the crumbing station

250 ml flour

4 eggs

500 ml Panko breadcrumbs (available from Chinese Grocery Stores)

salt and pepper

Method

Remove the skin off the fish fillets and flake the fish with your fingers. Make sure you remove all the little bones. Add all the other ingredients and mix. Shape into 8 even-sized patties. I use a cookie cutter to ensure even sizes. Prepare the crumbing station. Whisk the 4 eggs in a bowl, add a little salt. Place the flour and panko crumbs in another two bowls and also season with a little salt and pepper. Dip each fish cake in the flour, then the egg mix and lastly in the panko crumbs. Place on a plate and repeat with all the other fish cakes. Place the fish cakes in the fridge for 20-30 minutes. Heat the oil in a pan and fry the fishcakes on both sides until golden brown. Serve with the tartare sauce.

Tartare Sauce

Ingredients

200 ml good quality mayonnaise

45 ml/3 T chopped gherkins

30 ml/2 T chopped capers

1 small red onion – finely chopped

zest and juice of 1 lemon

45 ml/3 T chopped parsley

salt and pepper to taste

Method

Mix all the ingredients in a bowl, mix and serve immediately or store in a glass jar until needed.

Follow me on: