Oaty Mackerel Horseradish Fish Cakes Food
PEPPERED MACKEREL FISHCAKES
Use up leftover mash to create a comforting, good-value family meal
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fishcakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.
- Gently grill or shallow-fry the fishcakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.
Nutrition Facts : Calories 427 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 1.76 milligram of sodium
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- Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain the potatoes, then transfer to a large mixing bowl and mash until smooth.
- Stir in the horseradish, lemon zest and half the parsley with a pinch of salt and pepper until well combined, then gently stir in the mackerel, trying not to break it up too much. Taste and add a little more horseradish if needed. Form the mixture into 8 equal patties about 2cm thick and put them on a plate. Lightly beat the egg in a shallow bowl. Mix together the breadcrumbs and oats in another shallow bowl. Dip each patty into the egg, then coat in the breadcrumb mixture.
- Heat some olive oil in a large frying pan over a medium-high heat. Fry the fishcakes for 3-4 minutes on each side, then transfer to a baking tray. Bake in the oven for 15 minutes or until crisp, golden and heated through.
- Meanwhile, in a small bowl mix the crème fraîche with the remaining parsley and the lemon juice, then season to taste with a pinch each of salt and pepper. Serve with the fishcakes, with lemon wedges to squeeze over and a mixed salad alongside, if you like.
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- Boil the potatoes in salted water until they are cooked through, then drain and mash them with the horseradish.
- Peel away the skin from the mackerel fillets and discard. Flake the fillets into the mashed potato, removing any bones if you come across any.
- Add the spring onions, tarragon and season with freshly ground black pepper. You shouldn't need to add any extra salt as the mackerel is naturally salty.
- Lightly dust the cakes in the seasoned flour, then dip into the egg and finally coat evenly in the breadcrumbs. The fish cakes are now best put in the fridge for about 30 minutes to firm up, but can be cooked straight away if necessary.
- Meanwhile, make the beetroot salad. Heat the olive oil in a small saucepan and then gently cook the onion for about five minutes until it has softened but not coloured.
- While the onion is cooking, cut the beetroot into small cubes. Add the capers and lemon zest to the frying onions and season with salt and freshly ground black pepper.
- To cook the fishcakes, heat about 1cm/0.5in of oil in a large frying pan over a low-medium heat for shallow frying. Fry the fishcakes for 3-4 minutes on each side, until they are golden, crispy and heated through.
- Remove the cooked fishcakes from the frying pan, sit on kitchen paper to absorb any excess oil and keep warm in a low oven while you cook the rest.
- Once they are all cooked and wonderfully crispy, serve straight away with the beetroot salad and a dollop of sour cream.
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