Make a batch of these wallet-friendly smoked mackerel fishcakes for a simple family dinner using just 3-ingredients. Batch cook and freeze the rest for an easy last-minute meal another day – there’s a handy ingredients list at the bottom of the page for everything you need.
Boil 1kg peeled and diced potatoes in a large pan of water for 10 mins or until tender. Transfer the potatoes to a large bowl and mash.
Boil 300g frozen peas for 2 mins. Drain, mix with the mash and flake in 250g smoked mackerel fillets, discarding the skin and any bones.
Shape the mixture into 12 patties and chill for 30 mins. Heat 1 tbsp olive oil in a large frying pan and fry the fish cakes for 5 mins each side or until piping hot.
Serve the fishcakes whilst still hot, with salad, lemon wedges and a dollop of mayo, if you like.
Make a batch of these fishcakes ahead of time, freeze and reheat as needed. To freeze, leave to cool completely, wrap in foil and freeze for up to 2 months. Bake from frozen (still covered) in a medium oven for 20 mins or until piping hot. In order to enjoy optimum flavour and quality, frozen items are best used within 2-3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
You need just three ingredients to make these mackerel fishcakes. Take a screenshot of the ingredients before heading to the shops.
1kg potatoes300g frozen peas250g smoked mackerel fillets
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