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Giant katsu mackerel fishcake recipe

Giant katsu mackerel fishcake recipe

1 rating

Created by The Tesco Real Food team

This giant fishcake uses tinned mackerel to save on pennies and it's already flavoured with a creamy katsu sauce. Served with garlic and chilli steamed cabbage for a little spice, we bet you've not had a fishcake like this before! See method

  • Serves 4
  • Takes 55 mins
  • 470 calories / serving
  • Healthy
  • Dairy-free

Ingredients

  • 750g potatoes, peeled and cut into 2-3cm chunks
  • 2 x 125g tins mackerel in katsu curry sauce
  • 4 spring onions, trimmed and thinly sliced
  • 1½ tbsp medium curry powder
  • 2 tbsp vegetable oil
  • 3 wholemeal bread slices, blitzed to fine crumbs
  • 1 Savoy cabbage, quartered, cored and sliced thickly
  • 2 garlic cloves, crushed
  • 1 red chilli, deseeded if you like and finely diced
  • 2 tbsp reduced-salt soy sauce
1 of your 5-a-day and high in vitamin C

Each serving contains

  • Energy

    1970kj
    470kcal     24%

  • Fat

    19g 27%

  • Saturates

    3g 15%

  • Sugars

    10g 11%

  • Salt

    1.5g 25%

of the reference intake
Carbohydrate 51g Protein 19.1g Fibre 10.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 12-15 mins until cooked through. Drain and set aside to steam for 5 mins.
  2. Put the potatoes in a mixing bowl and mash until smooth. Add the mackerel, spring onions and curry powder. Season and mix – the mackerel will flake into pieces.
  3. Line a dinner plate and a baking sheet with baking paper. Transfer the fishcake mix to the lined plate and pat into a 20cm circle. Brush the top with 1⁄2 tbsp oil, sprinkle over a third of the breadcrumbs and press into the top of the fishcake; invert the fishcake onto the baking sheet. Brush 1 tbsp oil over the top and sides, then scatter over and press in the remaining breadcrumbs. Bake for 25 mins or until golden and crispy.
  4. Meanwhile, heat the remaining oil in a lidded frying pan over a medium-high heat. Stir-fry the cabbage for 5-6 mins until golden and wilted. Add the garlic and chilli, cook for 2 mins, then add the soy sauce and 4 tbsp water. Cover and steam for 4-5 mins, then remove from the heat. Serve with the fishcake.

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