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Smoked Mackerel Fishcakes

Flavorful smoked mackerel fishcakes served with a fresh carrot, edamame, and chickpea salad coated in a Zesty lemon mayonnaise dressing.

DinnerSeafoodHigh ProteinMackerelFishcakes

Estimated Nutrition

Per Serving Total
Calories 447 kcals 2682 kcals
Carbohydrates 28.2 grams 169.2 grams
Fat 29.1 grams 174.6 grams
Protein 18.4 grams 110.4 grams
Cook Time
15 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
2
tsp
Horseradish Cream
100
g
Mayonnaise
ready-made
Dairy
2
piece
Eggs
free-range, beaten
Fruits
1
piece
Lemon
juice and zest
GrainsCereals
100
g
Plain Flour
for dredging
100
g
Polenta
for coating
LegumesPulses
100
g
Edamame Beans
100
g
Chickpeas
canned, drained and rinsed
NutsSeeds
1
tbsp
Parsley
chopped
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
OilsFats
2
tbsp
Vegetable Oil
for frying
Seafood
300
g
Smoked Mackerel
flaked, any bones removed
Vegetables
300
g
Mashed Potato
ready-cooked
100
g
Carrot
cooked and cut into cubes
100
g
Green Beans
cooked and chopped

Steps

  • Mix mashed potato, mackerel, parsley, and horseradish cream in a bowl and season.
  • Mould the mixture into six equal-sized fishcakes.
  • Chill the fishcakes in the fridge for 20 minutes.
  • Dredge fishcakes in flour, dip in beaten egg, and coat with polenta.
  • Shallow-fry fishcakes in hot oil for 3-4 minutes per side until golden-brown.
  • Combine mayonnaise, lemon zest, and lemon juice in a bowl.
  • Mix carrots, edamame, green beans, and chickpeas into the mayonnaise dressing.
  • Serve fishcakes on a spoonful of the prepared salad.