Perfect Mackerel Fishcakes
Perfect Mackerel Fishcakes



  • 300g cold mashed potatoes
  • Small bunch of spring onions, thinly sliced
  • 1 tbsp horseradish sauce
  • 250g smoked mackerel fillets, flaked and skinned
  • 2 tbsp flour
  • 1 beaten egg
  • 90g dried breadcrumbs
  • Sunflower oil for frying
  • Mix together the spring onions, mackerel, horseradish and potato, then shape into 8 cakes. Roll these fishcakes in a little flour, then dip into the egg before coating with breadcrumbs. Chill for at least half an hour in the fridge, then when firm and ready, shallow fry for about 6-7 mins on each side, or until crisp and golden and hot through. Serve with a fresh green salad.
15 mins
4 serving

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