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Smoked mackerel fishcakes with green bean and feta salad recipe

Smoked mackerel fishcakes with green bean and feta salad recipe

17 ratings

Try these delicious fishcakes made with oil-rich smoked mackerel for an easy midweek meal that you can make in just 30 minutes. They're full of flavour and taste beautiful when paired with green beans, feta and ruby red pomegranate seeds. See method

  • Serves 4
  • 10 mins to prepare and 20 mins to cook
  • 545 calories / serving


For the fishcakes

  • 300g smoked mackerel, skin discarded
  • 250g potatoes, peeled and grated
  • 1 egg, lightly beaten
  • couple of thyme sprigs, leaves only
  • 50g natural breadcrumbs
  • 2 tbsp vegetable oil

For the salad

  • 300g green beans
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 100g feta or salad cheese, crumbled
  • 80g pomegranate seeds

Each serving contains

  • Energy

  • Fat

    39g 56%
  • Saturates

    10g 49%
  • Sugars

    5g 6%
  • Salt

    2.4g 40%

of the reference intake
Carbohydrate 25.8g Protein 24.4g Fibre 3.6g


  1. Preheat the oven to gas 4, 180°C, fan 160°C. Flake the mackerel and pop into a bowl.
  2. Squeeze the moisture out of the grated potatoes and add to the mackerel, along with the egg. Add the thyme and some pepper (but no salt as mackerel is salty enough) and work the mixture with your hands. Make 8 cakes and dip them in the breadcrumbs to coat.
  3. Oil a baking tray and pop the fishcakes in and bake for 20 mins, gently flipping them half way through.
  4. Meanwhile, blanch the beans in boiling water for 3 mins and drain.
  5. Toss with the olive oil and garlic, and sprinkle with the feta and pomegranate seeds. Serve with the fishcakes.

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