Recipe
We are big fans of oily fish at Cegin y Bobl, full of magical fatty acids and Vitamin D. Fishcakes were a simple and low-cost way to get some mackerel into our Monday meal, using up a surplus of potatoes at the same time. This recipe has been tested with hundreds of kids on our Food Discovery course in schools (our toughest critics!). It went down just as well with the grown-ups too. Pairs well with our summer slaw.
Illustration by Lauren Pollard, Llanelli
Ingredients (Serves 4)
- 200g smoked mackerel
- 200g potato
- 1 tsp horseradish sauce
- 1 tbsp chives
- 1 tbsp parsley
- 1 pinch salt and black pepper as desired
- 100g plain white flour
- 1 tsp paprika
- 2 medium free range eggs
- 100g panko breadcrumbs
- olive oil to grease the tray
- 1 lemon
Method
- Preheat the oven to 180°C
- Peel potatoes. Bring a pot of salted water to boil. Cook for 15-20 minutes until tender and ready to mash.
- Mash the potatoes (don’t add any milk or butter). Set aside to cool.
- Put the mackerel (skin removed and flesh checked for bones) in a bowl and mash with a fork.
- Add the horseradish, chives, parsley, salt and pepper.
- Mix again with the fork until evenly combined.
- Add the cold mashed potato and mix through (add lemon juice to taste)
- Using your hands, roll the mix into 8 little fish cakes. If you want to be precise, each fish cake should weigh about 50g.
- Flatten each fishcake a little with your hand.
- Put your flour in a small bowl and add the paprika. Mix through.
- Grab two more small bowls and put the beaten eggs in one and the breadcrumbs in the other.
- Dip a fishcake into the flour bowl, coating on all sides. Shake off any excess.
- Now dip your fish cakes in the beaten egg, again coating on all sides. Shake off any excess.
- Finally, dip your fish cake in the breadcrumbs, flipping to coat on all sides.
- Grease your baking tray with olive oil and place the fish cakes onto the tray as you go, repeating until they are all coated.
- Drizzle or spray your fishcakes with olive oil
- Bake for 25 minutes until golden and slightly risen.
- Serve hot or cold.
Recipes like this start in our workshops
Cegin y Bobl is a registered charity creating warm spaces across Wales where people learn to cook, share a meal, and build confidence in the kitchen. If this recipe meant something to you, a donation helps us open the door to more people.
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