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3-ingredient mackerel fishcakes

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.

  1. Mash

    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.

  2. Mix

    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.

  3. Fry

    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.

  4. Serve

    Serve the fishcakes whilst still hot, with salad, lemon wedges and a dollop of mayo, if you like.

    Serves 6

  5. Freezing and defrosting guidelines

    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.

  6. Ingredients

    You need just three ingredients to make these mackerel fishcakes. Take a screenshot of the ingredients before heading to the shops.

    1kg potatoes
    300g frozen peas
    250g smoked mackerel fillets

    Serves 6

    Each serving contains

    • Energy

    • Fat

      7g 10%
    • Saturates

      2g 8%
    • Sugars

      2g 2%
    • Salt

      0.4g 7%

    of the reference intake
    Carbohydrate 17.2g Protein 7.7g Fibre 2.7g