Tinned Mackerel Fish Cakes Recipe
Tinned mackerel fish cakes combine drained mackerel with dry mashed potato, capers, parsley, and a fennel-scented crumb coating, then pan-fry until crisp and golden outside and tender in the middle.
Equipment
- 20cm saucepan
- Medium mixing bowl
- Three shallow prep bowls
- 30cm frying pan
- Spatula
Ingredients
- 2 Small-Medium Potato 350 g
- 1 1/2 teaspoon Salt
- 2 Tins Mackerel in Olive Oil 125 g or 4 oz each
- 50 g Capers 1/4 Cup
- 20 g Fresh Parsley 1 Cup
- 1 teaspoon Fennel Seeds
- 4 tablespoon Plain Flour
- 1 Large Egg
- 50 g Dried Breadcrumbs 1/2 Cup
- 1 tablespoon Cooking Oil
- 50 g Butter 3 tablespoon
Instructions
- Peel the potato, cut it into 2 cm cubes, and boil it in salted water for 12 to 15 minutes until tender. The pieces should yield easily to a knife without breaking down into mush.
- Drain the potato well, leave it to steam dry for a minute or two, then mash it in a medium mixing bowl. The mash should look dry and a little crumbly rather than creamy or glossy.
- Drain the tins of mackerel thoroughly, flake the fish, and fold it into the warm mashed potato. The fish should break up evenly through the mash without making it wet.
- Roughly chop the capers, finely chop the parsley, add both to the bowl, and season to taste. The mixture should smell fresh and savory, with the capers giving it a sharp briny edge.
- Shape the mixture into 4 fish cakes and chill them in the fridge for 10 minutes. They should feel firmer and easier to handle after this first chill.
- Put the flour in one shallow bowl, the beaten egg in a second, and the breadcrumbs in a third, then crush the fennel seeds into the flour. The dredging line should be ready before you coat the cakes so the crust stays neat and even.
- Dip each cake in the flour, then the egg, then the breadcrumbs, and return them to the fridge for another 10 minutes. The coating should fully cover the surface and look dry, not patchy.
- Heat the cooking oil and butter in a frying pan over medium-high heat. When the butter foams across the pan, the fat is hot enough for the cakes to go in.
- Fry the cakes for 2 to 3 minutes per side, basting with the butter as they cook. The crust should turn deep golden and crisp while the center stays tender and hot.
Notes
Potato tip: Boil the potatoes and let them steam dry thoroughly before mashing. Dry mashed potatoes are crucial for keeping the cakes from turning soft and falling apart in the pan.
Chilling tip: Do not skip the two chilling stages. The first 10-minute chill helps shape the patties, and the second 10-minute chill sets the dredging so the crust stays intact during frying.
Frying tip: Wait until the butter and oil are properly hot and the butter foams across the pan before adding the cakes. This seals the crust instantly so they do not absorb excess grease.
Storage: Keep cooked leftovers in a covered container in the refrigerator and eat within 3 days. Reheat seafood thoroughly to 145 °F.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.