MACKEREL FISHCAKES WITH EMILY LEARY
Emily Leary, blogger at A Mummy Too, is back with a family favourite, delicious fishcakes!
Fish cakes are always a winner, aren’t they?
As soon as I open a fresh can of mackerel, I’m instantly transported back to my grandmother’s kitchen, where I would sit as a toddler and await my favourite treat: a plate of hot fishcakes and cool sweet pepper salad.
It’s a treasured memory, and today it’s my own mackerel fishcakes baking away in the oven and my own daughter keenly breathing in their aroma and impatiently awaiting her favourite lunch.
My recipe is a little different from my grandmother’s. For one, there’s no breadcrumb coating on these, partly because they taste lovely without it, but mainly because skipping all that dipping and crumbing saves a few minutes.
My recipe also breaks from the norm with sweet potato, although white potato mash would do the job if that’s what you have to spare.
Here’s how to make them.
2 x 125g cans of mackerel in oil (the kind already skinned and boned)
200g mashed sweet potato
a tiny pinch of salt and pepper
a little oil to grease the tray
Tip: I tend to use leftover mashed sweet potato, but if you don’t have any, peel and boil a couple of sweet potatoes, then drain, mash and add a dash of milk and knob of butter to make it smooth and yummy. Leave to cool and then it’s ready to use.
Preheat the oven to 200C (180C fan). Drain the mackerel, then place in a bowl with the mashed potato, salt and pepper.
Shape the mix into 6 equally sized fishcakes and place on an oiled baking sheet.
Bake for 20-30 minutes until just firm and golden, then serve as soon as cooled enough to be eaten safely.