If you’re low on time and ingredients (or haven’t gone shopping in a few days), this incredibly easy mackerel fish cake recipe is a guaranteed weeknight win. It has restaurant-quality flavor and texture with ingredients you likely already have in your pantry. Serve with another one of our favorite pantry-item recipes, Indian Spice Roasted Chickpeas.
Be sure to check out our entire mouth-watering recipes archive for delicious ideas to try tonight.
Ingredients
- 3 cans Season Skinless & Boneless Fillets of Mackerel in Olive Oil (4.375 oz size.), drained
- 1 whole egg, lightly whisked
- 2 tsp dijon mustard
- 1 tbsp mayo (use the good stuff here, we love Chosen Foods mayo because it has a higher smoke point oil and you’ll be frying your fish cakes)
- 1 tsp fresh lemon juice
- 1 dash of high-quality hot sauce (we love this YellowBird Organic Sriracha)
- ½ cup panko bread crumbs
- 1 whole scallion, chopped (green and white parts, don’t include roots though)
- 1 small handful fresh dill, chopped or picked apart for garnish and serving
- ½ tsp sea salt (or to taste)
- ½ tsp freshly ground black pepper (or to taste)
- 5-6 tbsp olive oil to coat your pan
Directions
- In a large bowl, mix the egg, mustard, mayonnaise, lemon juice and hot sauce together until it forms a paste-like consistency.
- Gently stir in drained mackerel from cans, breadcrumbs, and scallions until well combined. Sprinkle on salt and freshly ground black pepper.
- Divide the mixture in half, and then in half again to create four equal parts. Form each part into a ball and then flatten it into a patty.
- Place onto a wax paper lined tray and chill for an hour in the fridge. Do not skip this step! It’s important, otherwise your mackerel fish cakes will fall apart in the pan as you fry them.
- Heat the olive oil in a skillet on medium-high heat. Place the fish patties in the pan, and cook until nicely browned, about 3 to 4 minutes on each side. They should be a soft golden brown.
- Serve with lemon and lots of fresh dill.
Gear you’ll need
- A good cast iron skillet or nonstick pan
- A large mixing bowl
- Plenty of tinned fish (we suggest using Season Skinless & Boneless Fillets of Mackerel in Olive Oil)
If you love this story and photos, join the Luxe Living by TheLuxurySpot.com Facebook group.
Easy Mackerel Fish Cake Recipe
A quick, filling protein-rich meal that satisfies in just a few minutes (and it uses pantry ingredients you probably already have on-hand)
Ingredients
- 3 cans Season Skinless & Boneless Fillets of Mackerel in Olive Oil (4.375 oz.), drained
- 1 whole egg, lightly whisked
- 2 tsp dijon mustard
- 1 tbsp mayo (use the good stuff!)
- 1 tsp fresh lemon juice
- 1 dash high-quality hot sauce
- ½ cup panko bread crumbs
- 1 whole scallion, chopped (green and white parts, don't include roots though)
- 1 small handful fresh dill, chopped or picked apart for garnish and serving
- ½ tsp sea salt (or to taste)
- ½ tsp freshly ground black pepper (or to taste)
- 5-6 tbsp olive oil to coat your pan
Instructions
- In a large bowl, mix the egg, mustard, mayonnaise, lemon juice and hot sauce together until it forms a paste-like consistency.
- Gently stir in drained mackerel from cans, breadcrumbs, and scallions until well combined. Sprinkle on salt and freshly ground black pepper.
- Divide the mixture in half, and then in half again to create four equal parts. Form each part into a ball and then flatten into a patty.
- Place onto a wax paper lined tray and chill for an hour in the fridge. Do not skip this step! It's important, otherwise your mackerel fish cakes will fall apart in the pan as you fry them.
- Heat the olive oil in a skillet on medium high. Place the fish patties in the pan, and cook until nicely browned, about 3 to 4 minutes on each side. They should be a soft golden brown.
- Serve with lemon and lots of fresh dill.
If you love this story and photos, join the Luxe Living by TheLuxurySpot.com Facebook group.
Thanks to Season Products for the image and recipe.
