Peppered mackerel fishcakes

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

PREP 20 mins
COOK 15 mins


  • calories 427
  • carbs 32
  • saturated fat 5
  • sugar 2
  • protein 18
  • fat 26
  • fibre 2
  • salt 1.76


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


  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.