SMOKED MACKEREL FISHCAKES
Make and share this Smoked Mackerel Fishcakes recipe from Food.com.
Provided by Laka
Categories Kid Friendly
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Boil the potatoes until tender, drain and mash with the butter. Allow to cool enough to handle.
- Remove the skin and bones from the mackerel and break the flesh into large chunks. Combine with the potato, lemon juice, zest, dill, mustard, salt and pepper. Mix well.
- With wet hands form the mixture into eight cakes. Lightly dust with flour, place on a plate or tray and cover with clingfilm before refrigerating for 30 minutes to firm up (this makes the cakes easier to handle).
- Meanwhile gently combine sour cream with the rest of the ingredients. Set aside and keep in the fridge.
- Heat half the butter and oil and fry the cakes over a medium heat, four at a time, on both sides for 6 minutes on the first side, then about four on the other. Don't turn the cakes over until they have a nice crust. Keep warm.
- Serve with the horseradish and apple sauce and lemon wedges.
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Sergio Pinto
[email protected]I would definitely recommend these fishcakes to anyone who loves seafood.
Stammer Hoffman
[email protected]These fishcakes were so easy to make. I had them on the table in less than 30 minutes.
Divine Nathaniel
[email protected]The smokiness of the mackerel really came through in these fishcakes. It was a nice touch.
Nalukwago Violet
[email protected]I loved the crispy coating on these fishcakes. It was the perfect contrast to the soft and flaky fish.
Freya Kanka
[email protected]These fishcakes were amazing! I will definitely be making them again.
rajukhanrajukhan rajukhanrajukhan
[email protected]Overall, I thought these fishcakes were good, but not great. I would probably try a different recipe next time.
zulfiqar Sh
[email protected]These fishcakes were a bit too dry for my taste. I think I would have added more mayonnaise or milk to the batter.
Maribel Retamoza
[email protected]I found these fishcakes to be a bit bland. I think I would have added more spices and herbs to the batter.
Noluthando Magibisela
[email protected]These fishcakes were a bit too oily for my taste. I think I would have preferred to pan-fry them instead of baking them.
Godwin Jento
[email protected]I love the smokiness of the mackerel in these fishcakes. It really gives them a unique flavor. I also like the fact that they're baked, not fried. It makes them a healthier option.
Google Show
[email protected]I've made these fishcakes a few times now, and they're always a crowd-pleaser. They're perfect for a quick and easy weeknight meal, or for a special occasion.
Shane G
[email protected]These fishcakes were easy to make and turned out great. I used fresh mackerel from the market, and it really made a difference in the flavor. I also added a bit of chopped parsley to the batter, which gave them a nice pop of color.
Aayusha Sharma
[email protected]I'm not a huge fan of mackerel, but I really enjoyed these fishcakes. The combination of flavors and textures was perfect. I especially liked the crispy coating.
linda stokes
[email protected]These fishcakes were a hit! I made them for a dinner party and everyone raved about them. They were so flavorful and moist, and the smokiness from the mackerel really came through. I'll definitely be making these again.