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3 Smoked Mackerel Fishcakes on a plate with tomatoes
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Smoked Mackerel Fishcakes

Smoked Mackerel Fishcakes are a healthy, tasty supper dish for the family.
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: British
Keyword: easy supper dish
Servings: 4 servings
Author: [email protected] Cooks

Ingredients

  • 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

Instructions

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 tender
    The 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 sheet
      You 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

    Notes

    Everyday Cooks Tips:

    Make-ahead:
    • Prepare the fishcakes the night before and cover before refrigerating