Peppered mackerel fishcakes

Use up leftover mash to create a comforting, good-value family meal

  • Prep:20 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 427
  • fat 26g
  • saturates 5g
  • carbs 32g
  • sugars 2g
  • fibre 2g
  • protein 18g
  • salt 1.76g


  • 300g cold mashed potatoes
  • 6 spring onions, thinly sliced
  • 1 tbsp horseradish sauce
  • 250g / 9oz peppered mackerel fillets, skinned and flaked
  • 2 tbsp plain flour
  • 1 egg, beaten
  • 85g dried breadcrumbs
  • sunflower oil, for frying (optional)
  • salad and lemon wedges, to serve


Making your own dried breadcrumbs
Whizz stale or end crusts of white bread in a food processor. Line a baking sheet with kitchen paper, spread out the crumbs and leave for 24 hours or until completely dry. Store in an airtight container for 1 month. For flavoured breadcrumbs, add a pinch of spices or herbs, such as paprika or thyme, to the processor.


  1. In a large bowl, mix together the potato, spring onions, horseradish and mackerel, then shape into 8 even-size cakes. Roll the fish cakes in the flour, shaking off any excess, then dip in the egg, followed by the breadcrumbs. Cover and chill until ready to cook. Can be prepared up to a day ahead, or frozen.

  2. Gently grill or shallow-fry the fish cakes for 5-6 mins on each side until crunchy, golden brown and hot all the way through. Serve with salad and lemon wedges.

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