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Smoked mackerel fishcakes with green bean and feta salad recipe

18 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

Ingredients

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
2265kj
545kcal 27%
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

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Flake the mackerel and pop into a bowl.
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.
Oil a baking tray and pop the fishcakes in and bake for 20 mins, gently flipping them half way through.
Meanwhile, blanch the beans in boiling water for 3 mins and drain.
Toss with the olive oil and garlic, and sprinkle with the feta and pomegranate seeds. Serve with the fishcakes.

See more Mackerel recipes