These smoked mackerel fish cakes are yummy little bites that will have you going back for more. Great as an appetizer or served with a salad for a tasty fish dinner. Our mackerel fish cake recipe with potato is simple and delicious, creating a satisfying easy meal.
Ready for a new crowd pleaser, then let's get cooking!
We think you will love how simple these smoked mackerel fishcakes are to make, perfect for whipping up at the end of a long day.
Chef Shane has balanced the flavour and texture with only a few ingredients for a delicious result. For a delicious meal serve with our orange and fennel salad!
If you love this recipe check out our mussel fritters too.
What fish can you use to make fishcakes?
We highly recommend using what fish is sustainable and seasonal in your part of the world.
We love the additional layer of flavour that smoked fish gives to fish cakes but fresh fish work well too.
But you could also use:
- Salmon: Provides a rich, flavorful base.
- Cod: Offers a mild taste and firm texture, making it a popular choice.
- Tuna: Tuna fishcakes have a distinct taste and can be mixed with other ingredients for added flavor.
- Haddock: Similar to cod, haddock has a mild flavor and firm texture.
- Pollock: This white fish is often used in processed fish products, including fish cakes.
- Fresh mackerel: Adds a distinctive, robust flavor.
- Trout: Offers a delicate taste and flaky texture, perfect for a unique twist on fish cakes.
- Shrimp: While not a fish, shrimp can be combined with fish or used alone to make seafood cakes.
- Crab: Crab cakes are a popular variation made with crab meat, often considered a delicacy.
- Lobster: Lobster meat, when finely chopped, can be used to create luxurious and flavorful fish cakes.
Remember, the choice of fish will influence the taste and texture of your fish cakes, so feel free to experiment with different combinations to find your favorite flavor.
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Or for more delicious fish dinner ideas our baked salmon fillet with dukkah is a great crowd-pleaser. Or try a little something new in the kitchen with our salmon onigiri, you won't regret it!
For the filling:
- Smoked mackerel fillets - we love the taste and texture of smoked oily fish for this recipe.
- Potatoes - A great way to use up leftover mash potato if you have some. Simply skip the potato prep and use your mashed potatoes for the fish cake filling.
- Red onion
- Red capsicum (Or bell peppers)
- Spring onions (Scallions)
- A red chilli (the level of heat can be adjusted to taste)
- Fresh parsley - a great herb to grow at home! You could also substitute with a little fresh dill.
- Salt and black pepper
- An egg yolk
- Oil- for cooking like olive oil, canola or sunflower oil.
For the crumb:
- Plain flour - (All-purpose flour)
- Panko breadcrumbs - these can be substituted for standard or homemade breadcrumbs
Lemon wedges to serve, for a squeeze of fresh lemon juice over the top.
How to make fish cakes
- Prepare the potatoes - peel and cut your potatoes into chunks. Add them to a large pot with cold water. Place on a stove and bring to a boil, cook until just soft but not falling apart.
- Cook the red onion and capsicum - to prepare the red onion and capsicum dice small. Add to a pan with a little oil and cook till they are soft but not brown. Once cooked place in a large bowl.
- Fish cake filling - in the large bowl break up the mackerel fillet keeping it chunky and checking for little bones. Add the chopped parsley, chilli and spring onions. Then add the egg yolk and cooked potatoes. Season with a good pinch of salt and pepper and mix well. The potatoes will lightly mash as you mix the ingredients together.
- Make the fish cakes - Form the potato mixture into 4 round 2cm thick patties.
- Set up a crumbing station - Prepare 3 bowls containing flour in one bowl, beaten egg and milk in the 2nd bowl and then the panko breadcrumbs in the 3rd bowl.
- Pass the fish cake patties through to flour, egg mix and then bread crumbs.
- Heat a large fry pan (non stick) to medium- high heat. Add a little oil then pan fry the fish cakes for a couple of minutes on each side until warmed through and golden brown. Place the cooked fishcakes on paper towels.
- Serve with your favourite sauce or side dish and enjoy.
Tips from the chef
- Don't overcook the potatoes - boil the potatoes until just soft but not falling apart.
- Keep the fish chunky - for delicious bites of fish throughout the fishcake make sure to break your fish fillet into large chunks. Be careful not to break the chunks up too much as you mix the filling ingredients together.
- Cooking the fish cakes - keep an eye on the fishcakes while they are cooking. You want to create a nice colour so turn the heat down to a medium heat if required.
This smoked mackerel fish cakes recipe is great for prepping ahead. Simply form the patties and store in the fridge.
Once you are ready to cook them, simply crumb then pop them in the pan. And you will have some tasty food to serve up in no time!
- Fishcakes can be stored in an air-tight container in the fridge for 1 - 2 days.
- To re-heat warm the fishcakes in a frying pan for a few minutes on each side, until piping hot.
- They can also be frozen for up to 3 months (store in an airtight container).
- Citrus salad - These fishcakes pair well with our orange and fennel salad. The fresh citrus balances well with the richness of the fish cakes.
- Roasted vegetables - like our delicious roasted heirloom carrots.
- Or simply serve with a simple green salad.
- Serve with your favourite sauce like garlic aioli, creamy dill sauce, mayonnaise, salsa or try a little horseradish sauce.
Add a fresh wedge of lemon and enjoy!
Mackerel fish cakes.
- 1 fillet Smoked mackerel
- 3 medium Potatoes
- ½ Red onion
- ½ Red capsicum (Bell pepper)
- 1 stalk Spring onion (scallions)
- ½ Red chilli (Adjust to taste)
- A bunch Chopped parsley
- Salt and Pepper to taste
- 1 Egg yolk
- 1 cup Flour
- 2 Eggs
- ½ cup Milk
- 2 cups Panko bread crumbs
- Cooking oil
- Peel potatoes and cut into chunks. Place into a pot and top with cold water. Place onto stove and bring to a boil, cook until just soft but not falling apart.
- Take the red onion and capsicum and dice small. Heat a pan with a little oil and cook until soft but not brown. Once cooked place into a large mixing bowl.
- Take your mackerel fillet and break up the meat (check for any bones), keeping it a little chunky and add to the large mixing bowl. Add the chopped parsley, chopped chilli and spring onion. Add the egg yolk.
- Add your cooked potatoes, a good pinch of salt and pepper and give it all a mix
- Form the mix into round 2cm thick patties.
- Grab 3 bowls and in one add the flour, in another add the eggs and milk and give it a whisk, in the 3rd add the panko bread crumbs.
- Pass each formed fish cake through the flour, dusting off any excess, then through the egg mix and finally through the bread crumbs.
- Heat a large nonstick pan to medium/high heat, and add a little cooking oil. Pan fry potato cakes until golden on each side.