Peppered Mackerel Fishcakes Recipes

TRADITIONAL SMOKED MACKEREL FISHCAKES

Steps:

• Gather the ingredients.
• Place potatoes in a large saucepan, cover with cold water and add a pinch of salt. Bring to boil and cook until tender. Drain, mash, and set aside,
• Cut eggs in half, remove yolks and cut white into tiny dice. Place yolks into a fine sieve and push through using back of a spoon.
• In a large baking bowl, add potato, sieved egg yolks, diced egg white, parsley, horseradish or horseradish cream, and a pinch each of salt and pepper. Stir well.
• Flake mackerel into large chunks and add to potato mixture, stirring gently until all ingredients are well mixed. Do not over mix or fish will turn to mush.
• Divide fish mixture into 6. Roll each sixth into a ball, dip into flour and roll until evenly coated. Dip ball into beaten egg, roll to cover evenly, then dip into flour again. Flatten ball into a patty and set aside. Repeat with remaining fishcake mixture.
• Heat a skillet large enough to hold 3 fishcakes. Pour in enough oil to cover bottom of skillet, 1/4-inch deep. Heat until hot, but not smoking.
• Add 3 fishcakes. Cook for 3 minutes, flip over and cook for another 3. Remove from pan and drain on kitchen paper. Keep warm. Repeat with remaining fishcakes.

PEPPERED MACKEREL FISHCAKES

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.

SMOKED MACKEREL FISHCAKES

Steps:

• Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
• Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
• With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle).
• Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
• Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
• Serve with the horseradish and apple sauce and lemon wedges.