Tinned Mackerel Fish Cakes Recipe

Tinned mackerel fish cakes with homemade tartare sauce and roasted tenderstem broccoli.

Tinned Mackerel Fish Cakes Recipe

Canned or Tinned Mackerel is at the heart of these seriously indulgent and insanely recipe, forget the nasty 'industrial' fish cakes of your youth, these are sublime and so very simple!

Course Main Course

Cuisine Modern European

Keyword canned mackerel fish cakes, mackerel fish cakes, mackerel fishcakes, tinned mackerel fish cakes

Prep Time 25

Cook Time 35

Total Time 1

Servings Servings

Calories 843kcal

Author Brian Jones

Ingredients

2 Small-Medium Potato 350g
1½ teaspoon Salt (for boiling potatoes plus extra if required)
2 Tins Mackerel in Olive Oil 125g or 4oz each
50 g Capers ¼ Cup
20 g Fresh Parsley 1 Cup (loosely packed)
1 teaspoon Fennel Seeds
4 tablespoon Plain Flour
1 Large Egg
50 g Dried Breadcrumbs ½ Cup
1 tablespoon Cooking Oil
50 g Butter 3 tablespoon

Instructions

Peel the potato and chop it into 2cm (¾) cubes, then boil them in a 20cm or 8" saucepan of salted water (1 use 1 teaspoon of salt in a pan this size) until cooked, which should take 12-15 minutes.
Drain the potatoes and let them steam dry for a minute or two, then mash or rice them into a medium mixing bowl.
Drain the tins of mackerel, flake the flesh, and add the flesh to the mashed potatoes.
Roughly chop the capers and add them to the potato mix; finely chop the parsley and add it to the potato mix, then give everything a stir, have a taste and add salt if required.
Form 4 fish cakes from the potato mix and transfer to the fridge to firm up for 10 minutes. These fish cakes will weigh around 125g or 4oz each.
Place the flour in one bowl, and the egg in another and lightly beat it, then place the breadcrumbs in a final bowl.
Lightly crush the fennel seeds, add them to the flour and mix through.
Dip the fish cakes into the flour first, then into the egg and finally into the breadcrumbs, then place them back in the fridge for 10 minutes.
Heat a 30cm or 12" frying pan over a medium-high heat and add the cooking oil, followed by the butter.
When the butter begins to foam, add the fish cakes and cook them for 2-3 minutes. Flip the fish, add the remaining butter and cook for a final 2-3 minutes, basting the patties as you go.

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