Recipe Notes | Mackerel & Sweet Potato Fish Cakes


For a quick lunch or light supper, these mackerel fish cakes are the best. With just a handful of ingredients, the prep time is minimal and you can also make them in batches and freeze for another day.

Mackerel fishcakes - Recipe notes - Humphrey Munson Blog

I N G R E D I E N T S 

1 x pack of mackerel (usually 300g) we use this peppered mackerel 3 small sweet potatoes, or 2 large ones 2 spring onions, finely sliced A handful of chopped coriander, chopped 1 heaped teaspoon cajun spice seasoning or similar (optional) Sea salt and pepper


1. Pre-heat the oven to a fan setting of 180°C. Next, peel and chop the sweet potato and steam for around 10 minutes or until soft.

2. While the sweet potato is steaming, remove the skin from the mackerel and add to a large mixing bowl. Flake the mackerel with a fork – we like the fishcakes to be quite rustic so we lightly flake them, but for a smoother texture flake into tiny shreds.

3. Add the spring onion and coriander to the mackerel. Once the sweet potato is cooked and soft, mash it up and then add this to the bowl too. Season with salt and pepper – you likely won’t need too much especially if you’re using peppered mackerel to start with. We sometimes add the Cajun seasoning, but this is not essential – you could add a teaspoon of cayenne pepper or a dash of tabasco instead for a little kick.

4. Using a non-stick baking tray (or line a normal tray with greaseproof paper), shape the fishcake mixture into rounds – using a scone/cookie cutter is easiest. Space out on the tray and bake in the oven for 25 minutes or until golden and crispy on the edges. If you want to freeze them, place the baking tray in the freezer and leave until frozen, then remove and put into freezer bags or wrap in cling film.

Images: HM

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