Peppered Mackerel Fishcakes
20m
prep time
35m
total time
Easy
level
10
ingredients
Use up leftover mash to create a comforting, good-value family meal. These pappered mackerel fishcakes are the perfect example of letting nothing go to waste. Serve with a fresh green salad and a spoonful of mayo.
Method
Based on 4 servings, adjust as needed.
Step 1
In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
Step 2
Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
- Ingredients
- Based on 4 servings
-
280g Peppered Mackerel Fillets, skinned and flaked 1 x Sainsbury's (Approx. 230g) Ready to Eat British Hot Smoked Peppered Mackerel Fillets -
2tbsp Plain Flour 1 x Sainsbury's Plain Flour 500g -
1 Egg, beaten 1 x Sainsbury's British Free Range Eggs Medium x6 -
300g Cold Mashed Potato 1 x Sainsbury's Mashed Potato 400g -
4 Lemon Wedges 1 x Sainsbury's Lemons -
6 Spring Onions, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g -
90g Salad 1 x Sainsbury's Baby Leaf Salad 90g -
85g Dried Breadcrumbs 1 x Sainsbury's Panko Breadcrumbs, Inspired to Cook 100g -
2 tbsp Oil, for frying 1 x Sainsbury's Olive Oil 1L -
1tbsp Horseradish Sauce 1 x Sainsbury's Horseradish Sauce 160ml
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