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.