Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Seafood