Crispy Mackerel Potato Cakes (Print)

Flaky mackerel and creamy potatoes combine in golden, crispy pan-fried cakes.

# Components:

→ Fish & Seafood

01 - 7 oz smoked mackerel fillets, skin removed and flaked

→ Vegetables

02 - 1.1 lbs floury potatoes (e.g. Yukon Gold), peeled and cubed
03 - 2 spring onions, finely sliced
04 - 1 tbsp fresh parsley, chopped
05 - Zest of 1 lemon

→ Pantry & Spices

06 - 1 tbsp capers, chopped (optional)
07 - Salt and black pepper, to taste

→ Coating

08 - 1 large egg
09 - 3 oz breadcrumbs (preferably Panko)

→ Frying

10 - 2–3 tbsp vegetable oil

# Directions:

01 - Boil the peeled and cubed potatoes in salted water until tender, approximately 12 to 15 minutes. Drain and mash until smooth, then allow to cool slightly.
02 - In a mixing bowl, combine the mashed potatoes, flaked mackerel, finely sliced spring onions, chopped parsley, lemon zest, chopped capers if using, and season with salt and black pepper. Mix thoroughly.
03 - Divide the mixture into eight equal portions and shape each into a compact patty.
04 - Beat the egg in a shallow bowl. Place the breadcrumbs on a separate plate.
05 - Dip each patty first into the beaten egg, then coat evenly with breadcrumbs, pressing lightly to ensure adherence.
06 - Heat vegetable oil in a large nonstick frying pan over medium heat. Fry the cakes in batches for 3 to 4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels to remove excess oil.
07 - Serve the mackerel potato cakes warm with lemon wedges or a fresh light salad.

# Expert Advice:

01 -
  • These potato cakes are your secret weapon for turning leftover fish and pantry staples into something genuinely impressive.
  • They’re light enough for a starter but hearty as a main, and the flavor is a little celebration in every bite.
02 -
  • If you try to fry the cakes before they’ve cooled enough, they can break apart — a little patience saves a lot of mess.
  • Pressing the breadcrumbs gently but thoroughly onto each cake means the crust stays on (and doesn’t disappear into the pan at the first sign of flipping).
03 -
  • Letting the potato mixture cool fully before shaping prevents crumbling and makes patty formation a breeze.
  • Dusting your hands with a bit of flour keeps the cakes from sticking as you shape them.
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