Smoked Mackerel Fishcakes

These smoked mackerel fishcakes are the perfect comfort food for cold days, and a great way to use up excess potatoes.

Preparation time: 1 hour
Cooking time: 30 minutes
Serves 4



  • 450g of potatoes, peeled and roughly chopped
  • 245g pack of smoked mackerel fillets, flaked
  • 3 eggs
  • 1 tbsp of creamed horseradish
  • 1 tbsp of flat leaf parsley, finely chopped
  • Salt and black peppers
  • 75g of plain flour
  • 125g of fresh white breadcrumbs

For the salsa

  • ½ a red pepper
  • ½ a yellow pepper
  • ½ a red onion
  • Chives



  1. Preheat the oven to 220°C/425°F/gas mark 7. Cook the potatoes in boiling water for 15-20 minutes. Drain and mash.
  2. Remove the mackerel skin, and then flake the mackerel with a fork.
  3. Add the flaked mackerel to the potato, along with one beaten egg, horseradish, parsley and seasoning.
  4. Shape into 10 patties with lightly floured hands, then dip into flour, followed by the remaining beaten eggs. Finally, dip into breadcrumbs. Chill for about half an hour.
  5. Place the mackerel fishcakes onto a lightly oiled baking sheet and cook for 25-30 minutes, turning halfway through cooking.
  6. Chop the peppers, red onion and chives into small cubes and mix together to form a rough salsa. Serve the fishcakes with the salsa.

For hundreds more seafood recipes like this, visit Fish is the Dish.