If you’re looking for something new to try then these fish cakes made with mackerel area great recipe. These fish cakes are incredibly simple to make and this particular recipe uses smoked mackerel, ginger, onions, eggs, bread and some other ingredients. You can put these in a burger bun with some toppings, crumble them over a fresh green salad or you can eat them with fried sweet potatoes.
Ingredients
You will need some smoked mackerel, ginger, onions, pepper, salt, and bread.
Instructions
The first step is to flake the mackerel. While flaking the mackerel you should ensure that you are taking out all the bones.
Once the bones have been taken out and the fish flaked, add the ginger paste, the onions paste, as well as the black, white and red pepper.
Soak the bread in some water or milk and then the squeeze out and add that to the mixture. Add the eggs, some salt to taste and mix thoroughly. Using wet hands, form into patties and set aside to be fried.
Fry in hot oil until brown. Remember that the only uncooked ingredients in the fish cakes are the eggs and the onions and the ginger - they therefore do not need long to be done. Once they get brown you can take them off and serve them either hot or cold.
These fish cakes are, I would say, 95% fish and this is what makes them so good in my opinion. If you do not want that much fish in your cakes then you can replace some of the fish with potaotes.
Substitutions & Variations
- Fresh Mackerel - If you are using fresh mackerel then you simply have to steam the mackerel with ginger, onions and salt, flake, and then continue with the fish cake-making process. Depending on what is available I will either use smoked or fresh mackerel but I do have a preference for fresh fish.
- Breadcrumbs - for a crunchier outside and juicier inside, you can dip the formed fish patties into beaten eggs and then in breadcrumbs and fry them. Don’t have any breadcrumbs and quickly need to make some? Then this is a quick recipe you can use.
- Potatoes - if these fish cakes have too much fish for, you can add cooked potatoes and mix them with the fish before frying them.
- Other fish- typically fish cakes are made from cod or haddock however, if there is a particular fish you do enjoy eating then you can use that to make fish cakes. The only type of fish I would not recommend is any fish with lots of tiny bones.
These fish cakes are great with a salad, these simple smashed potatoes or with fried sweet potatoes. Other recipes you may be interested are:
Mackerel Fish Cakes
Ingredients
- 2 large mackerels smoked or raw (about 1 kg in flakes)
- 2 large eggs
- 1 slice white bread about 2cm thick
- 2 tablespoons onions blended
- 2 tablespoons ginger blended
- 1 teaspoons red chilli powder
- 2 teaspoons black peppercorns crushed
- 1 teaspoon white pepper
- vegetable oil for frying
- salt to taste
Instructions
- Flake mackerel making sure to remove any bones. You can either use a fork or your fingers.
- Soak bread in water for 2 minutes and then squeeze out water gently and add to the flakes.
- Add eggs, onions, ginger, pepper, salt and mix thoroughly and then form patties out of the mixture.
- Heat oil and fry fish cakes over medium heat for about 4 minutes making sure not to crowd the pan and flipping over halfway through.
- Serve warm or cold with a salad or with fried sweet potatoes or in a bread roll.
Video
Notes
- If you want to use raw mackerels, cut each mackerel into 3 pieces and steam with some onions and ginger until cooked. Flake the mackerels and proceed with the instructions.
FAQ
Fish cakes are made from either fresh or cooked fish and mixed with spices eggs and sometimes potatoes, formed into a round patty, (sometimes dipped in eggs and breadcrumbs) and then fried.
You will need a binders such as eggs to hold the fish cakes together before frying.
You can eat these fish cakes in so many ways. You can make them into a sandwich with cucumbers and tomatoes, eat them with fried sweet potatoes and hot pepper, crumble them over a salad, or have them with potatoes and a sauce.
Yes, you can absolutely eat these fish cakes cold.
Kristi says
I made this tonight! We had leftover grilled mackerel straight from the gulf. Love the ginger and onions. I added a small amount of minced habanero and coated them in panko. Served with a garlic lemon aioli. Awesome! Very moist and great flavor. Thanks for the recipe!
Edinam says
Thank you so much for your kind comment!