When the calendar changes to June, it’s officially summer in my books. When I think of summer, I think of food, and for some reason when I think of summer food, I think of fish cakes. Maybe that’s because of the large amounts of Filet-o-Fish’s that I consumed as a kid… or maybe because seafood with freshly squeezed lemon juice on top kind of goes hand-in-hand with patio season and warm sunny days.
These fish cakes are just right… crunchy on the outside and soft on the inside. They are bite-sized pieces of goodness packed with flavour. I decided to go fancy with smoked mackerel, but you can get creative and use whatever fish you have on hand (just maybe not tuna, this recipe won’t work as well with it). Think cod, sole, salmon, anything you desire! Use cooked fish and follow the recipe as is, or if you are using raw fish then you will need to adjust the cooking time (see notes in bottom of recipe).
The best part is that you can make this in literally minutes. So if you are looking for a last minute weeknight meal or something to serve when entertaining, this might just be what you are looking for! You can serve this in so many different ways –> arrange them on a starter platter served with your favourite dip or roasted veggies, topped on a salad with greek yogurt, or in a burger.
If you end up with any leftovers, just pop these in the fridge and take them to work the next day for lunch. OR freeze the leftovers for up to 3 months and thaw/heat them up as you please!
These smoked mackerel fish cakes are just right… crunchy on the outside and soft on the inside, packed with tons of flavour in every bite. Ready in literally minutes, they are a go-to weeknight meal or entertaining option.
- 400 g (or 14 oz.) smoked mackerel*, skin and bones removed
- 1 egg, slightly beaten
- 2 cloves of garlic, peeled and minced
- 2 tablespoons olive oil + more for frying
- juice and zest of half a lemon
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup fresh parsley, finely chopped
- 1/2 cup Grana Padano cheese or Parmesan cheese, finely grated
- 3/4 cup ground cornflakes, divided
- Place the smoked fish, egg, garlic, olive oil, juice and zest of half a lemon, sea salt and pepper into a food processor. Pulse until completely blended and smooth.
- In a large bowl, combine blended fish, chopped parsley, cheese, and 2 tablespoons ground cornflakes. Stir well until combined.
- Using your hands, shape the mixture into round patties approximately 2-inches in diameter and 1/2-inch thick. (You should mold approximately 15-20 patties).
- Place the rest of the ground cornflakes in a shallow dish and dip each patty into the cornflakes crumbs.
- Heat some olive oil in a large frying pan over a medium heat. Add the fish cakes and cook for about 2-4 minutes on each side, until crisp and golden.
- Serve hot, with a side of lemon wedges for squeezing on top.
We used smoked mackerel in the recipe, but you may use a different fish (either cooked or raw fish). However, if using raw fish, increase the cooking time to 3-5 minutes per side.