Mackerel Fishcakes from The Feel-Good Family Cookbook
Ideal to use up leftover mash. Mackerel is a fantastic source of Omega-3 fatty acids which support healthy brain development and function. Tinned mackerel is very budget friendly and a useful store cupboard basic to make these tasty fishcakes.
Equipment
- Large bowl
- large frying pan
- Potato masher
Ingredients
Fish Cakes
- 500 g leftover mash or make from scratch
- 250 g tinned mackerel fillets smoked ideally, drained and flaked
- 40 g cheddar grated
- 4 spring onions finely sliced
- 10 g fresh parsley finely chopped
- 30 ml vegetable oil
- 50 g plain flour
- 1 egg beaten
- 100 g breadcrumbs ideally panko
Sides
- 200 g frozen peas
- 250 g fine beans use frozen for cheaper option
Instructions
Fish Cakes
- If using leftover baked jacket potatoes, scoop out the flesh and mash it or make mash from scratch.
- In a large bowl, combine the flaked smoked mackerel, sliced spring onions, chopped parsley, mash and grated cheese. Season generously with salt and pepper and mix everything together.
- Divide the mixture into equal portions and shape them into round patties, about 2-3 cm thick. Place in the fridge for 20 minutes to let them firm.
- Prepare your coating station: flour on one plate, breadcrumbs on another, beaten egg in a shallow bowl.
- Dust the fishcakes with flour (shake off excess), dip in egg, then firmly press into breadcrumbs.
- Heat oil in a pan over medium heat. Cook in batches, 4-5 minutes per side, until golden and cooked through.
Sides
- Simmer the fine beans and peas in salted boling water for 5 minutes, drain and serve.
Flexitarian Option
Involve the children:
Ask your little helpers to make mini “fish bites” instead of larger fishcakes. Smaller sizes are easier for children to shape. Remember to adjust cooking time.
Tip and alternative flavours:
Make sure to season the potato mixture well. You can vary the seasoning depending on what you have in the kitchen: try adding a few tablespoons of sweetcorn or a couple of diced gherkins to the potato mix.
Recipe Credits:
Tylenda, E., Fletcher, K., Catignani, C., Marsh, H., Dickinson, A., Templeton, P. and Thompson, C. (2026) The feel-good family cookbook: tasty meals that save you money, Hatfield: University of Hertfordshire.
This work was supported by the Economic and Social Research Council (ESRC IAA), grant reference number: ES/X004309/1.
Notes
Involve the children:
Ask your little helpers to make mini “fish bites” instead of larger fishcakes. Smaller sizes are easier for children to shape. Remember to adjust cooking time.
Tip and alternative flavours:
Make sure to season the potato mixture well. You can vary the seasoning depending on what you have in the kitchen: try adding a few tablespoons of sweetcorn or a couple of diced gherkins to the potato mix.
Recipe Credits:
Tylenda, E., Fletcher, K., Catignani, C., Marsh, H., Dickinson, A., Templeton, P. and Thompson, C. (2026) The feel-good family cookbook: tasty meals that save you money, Hatfield: University of Hertfordshire.
This work was supported by the Economic and Social Research Council (ESRC IAA), grant reference number: ES/X004309/1.