Smoked Mackerel & Coriander Fish Cakes

Monday, March 8, 2010

These fish cakes are fantastic for a starter on their own, or served with a side salad or Spicy Potato Wedges to make a great midweek dinner. The ingredients can be combined beforehand and then simply shaped and fried when you need them. 

The recipe uses Panko breadcrumbs which are Japanese dried breadcrumbs available in most Oriental supermarkets. Home made bread crumbs would work well, but remove the crusts before blitzing for a lighter crumb.

You can also substitute the fish if you prefer. Any other cooked fish would work well including tinned tuna or salmon.

The following recipe makes 4 fish cakes.

• 150g mashed potatoes. (Approximately 2 medium potatoes). Mashed and left to cool. The mash in this Mashed Potato  post would work well.
• 100g cooked smoked mackerel. Skin removed, small bones removed and lightly flaked
• 2 spring onions. Topped, tailed and finely sliced
• a small bunch of fresh coriander. Finely chopped
• 1 egg. Lightly beaten
• a splash of low fat milk
• Panko or home made breadcrumbs. Approximately 1 handful per fish cake poured into a wide bowl or plate
• 4 sprays of Fry Light One Cal Spray Oil for frying
• Sweet chili sauce to serve

  1. Mix the cooled mashed potatoes, fish, onions and coriander together and mix well.
  2. Divide into four then shape into four fish cakes.
  3. In a small bowl, add the milk to the beaten egg and mix together.
  4. Heat a large frying pan on a high heat.
  5. Next, dip the fish cake in the egg/milk mixture and then into the bread crumbs. Pat the bread crumbs on the sides of the fish cake to ensure they are well coated. (If you want them extra crunchy, you can now dip the fish cake back into the egg and then back into the breadcrumbs. You might need a second egg if double-dipping). Shake lightly to remove the excess. 
  6. Add the sprays of oil to the pan and add the fish cakes. Re-shape the sides of the fish cakes when they are in the pan. If they are a little thick, you can pat them down gently with a spatula.
  7. Let them fry for approximately 5-8 minutes turning carefully several times. Reduce the heat in the pan to low when the fish cakes are sufficiently browned. 
  8. Remove the fish cakes from the pan and allow to rest on kitchen paper to drain before serving.
  9. Serve with sweet chili sauce on the side. 

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