This is an economical way to make fishcakes for the whole family. Great served with salad and a wedge of lemon to squeeze over, or why not try them in a burger bun with lettuce and ketchup for a change?
We have used mackerel in sunflower oil here, but you could swap that for John West mackerel in olive oil, or wood smoked mackerel for a slightly stronger flavour
Lactose free cheddar works just as well in these fishcakes, plus they can be made gluten free by using a GF plain flour mix.
Makes: 6 fishcakes
(2 as a main course for an adult and 1 for a child, or make them half sized for the little ones)
Takes: about 40 minutes plus 15 mins chilling time
2 x 115g tins John West Mackerel Fillets in sunflower oil
375g old potatoes, peeled and cut into 2cm chunks
3 spring onions, sliced
40g cheddar cheese, grated
few sprigs flat leaf parsley, chopped
1 medium egg, lightly beaten
2 tbs plain flour (or gluten free plain flour)
1-2 tsp oil for frying
- Open the tins of mackerel and drain in a sieve over a bowl. Keep the oil
- Boil the potatoes in unsalted water for about 10-12 minutes until just tender, then drain and allow to cool slightly
- Meanwhile, soften the spring onions in 1 tsp oil from the tins just for 2 minutes.
- Tip the cooled potatoes into a bowl and crush lightly with a fork, then add the spring onions, black pepper, cheese, parsley, egg and 1 tbs flour. Mix well then stir in the fish and mix again, taking care not to break the fish up too much
- Form into 6 balls then roll in the remaining flour, flatten slightly and place on a plate in the fridge for 15 minutes to firm up a little
- Heat 1-2 tsp oil in a large non-stick frying pan over medium heat. Cook the fishcakes for about 5 minutes on each side until golden and crispy. Serve with a big salad or steamed vegetables, or pop in a burger bun with lettuce and sauce.