Smoked Mackerel Fishcakes
Smoked Mackerel Fishcakes are a healthy, tasty supper dish for the family.
Prep Time20 minutes mins
Cook Time45 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Dinner
Cuisine: British
Servings: 4 servings
Author: Susie@Everyday Cooks
- 1 medium butternut squash, approx 1kg
- 3 medium eggs
- 4 smoked mackerel fillets, approx 300g
- Small bunch fresh parsley (10g)
- Oil for frying
- Butter for frying
- Freshly ground black pepper
- Lemon wedges to serve
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Preparation:
Preheat the oven to 180°C fan, gas mark 6
Line the baking sheet with baking parchment, a silicone baking mat or piece of magic liner
Cut the squash in quarters lengthwise and remove the seeds and any stringy bits, then put cut side down on the baking sheet
Cook the squash for about 30-45 minutes until tenderThe skin starts to bubble when the squash is cooked Allow the squash to cool for 5 minutes
Alternatively, steam the squash until tender
For the Smoked Mackerel Fishcakes:
In a food processor:
Remove the squash flesh from the shell, using the tip of a spoon
Put the squash, eggs and smoked mackerel into the processor and pulse until you have a smooth mixture (20-30 seconds)
Add the parsley and pulse to mix through
By hand:
Finely chop the parsley
Flake the smoked mackerel with a fork
Remove the squash flesh from the shell, using the tip of a spoon
Mash the squash with the eggs and mix in the smoked mackerel and parsley
To form and cook the fishcakes:
Form the mixture into cakes with your hands and place on a lined baking sheetYou will make 12 fishcakes Refrigerate for an hour (or overnight)
Heat a tablespoon (15ml) oil on MEDIUM heat. Add a little butter and wait for it to stop foaming
Cook the fishcakes for 4-5 minutes before turning and cooking for a further 3-4 minutes
Serve with lemon wedges and salad
Everyday Cooks Tips:
Make-ahead:
- Prepare the fishcakes the night before and cover before refrigerating