3-Ingredient Mackerel Fishcakes

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Want a quick and tasty meal? Try these 3-ingredient mackerel fishcakes! You can whip up these delicious cakes using just canned mackerel, mashed potatoes, and breadcrumbs. It’s a simple recipe that’s perfect for busy weeknights or when you’re low on groceries.

These fishcakes are not only easy to make, but they’re also budget-friendly. You probably have most of the ingredients in your pantry already. Plus, they’re a great way to add more fish to your diet without breaking the bank. Give them a try and see how yummy they can be!

Exact Ingredients (+ Possible Substitutes)

Here’s what you’ll need to make these simple mackerel fishcakes:

• 250g canned mackerel, drained
• 500g mashed potatoes
• 100g breadcrumbs

You can use fresh cooked mackerel instead of canned if you prefer. Just remove the skin and bones first.

For the mashed potatoes, leftover mash works great. You can also use instant mashed potatoes in a pinch.

Don’t have breadcrumbs? Try crushed crackers or cornflakes as a coating.

Want to add some extra flavor? Mix in some chopped herbs like parsley or dill. A squeeze of lemon juice can brighten things up too.

For a gluten-free version, use gluten-free breadcrumbs or try coating the cakes in cornmeal instead.

Remember, these fishcakes are super adaptable. Feel free to play around with the ingredients to suit your taste!

Instructions

Start by draining the canned mackerel and mashing it in a bowl. Add mashed potatoes and mix well.

Shape the mixture into small patties. Aim for about 6-8 cakes, depending on your preferred size.

Pour breadcrumbs onto a plate. Gently press each patty into the crumbs, coating both sides.

Heat some oil in a frying pan over medium heat. Cook the fishcakes for 3-4 minutes on each side until golden brown and crispy.

Serve your mackerel fishcakes hot with a squeeze of lemon juice. They’re great with a simple salad or some tartar sauce on the side.

Try not to overcrowd the pan when frying. Cook in batches if needed for the best results.

These fishcakes freeze well too. Make extra and save some for a quick meal another day!

Tips, Tricks & Storing

Make your fishcakes extra crispy by chilling them in the fridge for 30 minutes before cooking. This helps them hold their shape better when frying.

For added flavor, try mixing in some chopped fresh herbs like parsley or dill. A squeeze of lemon juice can also brighten up the taste.

Don’t overcrowd the pan when frying. Cook the fishcakes in batches to ensure they get nice and crispy on the outside.

You can make these fishcakes ahead of time. Store them uncooked in the fridge for up to 24 hours, separated by wax paper.

To freeze, place the uncooked fishcakes on a baking sheet and freeze until solid. Then transfer to a freezer bag. They’ll keep for up to 3 months.

When reheating, thaw in the fridge overnight. Then fry or bake until heated through and crispy on the outside.

Leftover cooked fishcakes can be stored in an airtight container in the fridge for 2-3 days. Reheat in a pan or the oven for best results.