Name: Peppered Mackerel Fishcakes Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 400g peppered mackerel fillets; 500g potatoes, peeled and diced; 1 small onion, finely chopped; 2 cloves of garlic, minced; 1 red chili, deseeded and finely chopped; 2 spring onions, finely chopped; 1 tbsp fresh parsley, chopped; 1 tbsp fresh dill, chopped; 2 eggs, beaten; Salt and pepper to taste; Vegetable oil for frying

How To Make Peppered Mackerel Fishcakes

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Preparation: 15 minutes

Cooking: 20 minutes

Total: 35 minutes

Serves:

Ingredients

400g peppered mackerel fillets
500g potatoes, peeled and diced
1 small onion, finely chopped
2 cloves of garlic, minced
1 red chili, deseeded and finely chopped
2 spring onions, finely chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
2 eggs, beaten
Salt and pepper to taste
Vegetable oil for frying

Instructions

Boil the potatoes until soft. Drain and mash them.
In a large bowl, flake the mackerel fillets and remove any skin and bones.
Add the mashed potatoes, onion, garlic, chili, spring onions, parsley, dill, and beaten eggs to the bowl. Season with salt and pepper.
Mix everything together until well combined. Shape the mixture into fishcake patties.
Heat vegetable oil in a pan over medium heat. Fry the fishcakes for 3-4 minutes on each side until golden brown and crispy.
Serve the peppered mackerel fishcakes with a side salad or tartar sauce.

Nutrition

Calories : 290kcal
Total Fat : 10g
Saturated Fat : 2g
Cholesterol : 137mg
Sodium : 431mg
Total Carbohydrates : 26g
Dietary Fiber : 4g
Sugar : 2g
Protein : 24g

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