Salmon and mackerel fishcakes with creamy mashed potato and a crunchy layer of breadcrumbs, served with paprika chips and lemon mayo
Its time to get out the frying pan and make room for some incredibly delicious salmon and mackerel fishcakes. Jam packed full of creamy mashed potatoes and chunky smoked fish, and delicately coated with a crispy layer of breadcrumbs, the only problem you’ll have is knowing when to stop. I honestly sat and ate 4 of these in one go without even the slightest bit of hesitation or thought for my waistline. They are just too good.
Although I did make these amazing fishcakes with my own fair hands I cannot take all the credit – this is an adapted recipe from last months Delicious Magazine. These fishcakes were sitting proud as punch on the front cover of Mays edition and I knew as soon as I saw them that I had to give them a try.
Fishcake meal prep
Not only did I find the fishcakes super easy to make but I was also able to make them up in advance and then leave them in the fridge until I was ready to cook and serve. Who doesn’t love coming home to dinner already prepped and ready to go? They are also a great idea for a summer garden party: prep ahead, cook when needed, and handout as posh canapes. – definite winner.
Keeping an eye on the pennies
When I originally went shopping for these fishcake ingredients, my first hurdle came about when I saw the amount of hot smoked salmon required and then saw the price of said salmon. This is no cheap piece of fish and if you intend to make a few fishcakes for a few hungry mouths then hot smoked salmon alone may turn into a rather expensive affair. And so in order to keep a check of the purse strings I decided to halve the amount of salmon and make up the rest with the much cheaper (but no less tasty) smoked mackerel.
And I will make no apologies for this, as the outcome in both taste and texture was superb. My other change to this recipe was the addition of red spring onions as well as the standard white spring onions. Only because they were sitting right next to the standard spring onions and looked so lovely and plump and purple.
Making the fishcakes
So the preparation for this dish couldn’t be simpler. Firstly I made up a batch of creamy mashed potato (I just love mashed potato – I could eat it all day long). Then I prepared the fish, onions, lemon and herbs before placing everything into one bowl and mixing well.
I divided the mixture into eight and then used my hands to make each eighth into a round ball. I placed all the balls onto a large board and then flattened and shaped into fishcakes.
Next I coated each fishcake with flour, whisked egg and breadcrumbs.
And finally the fishcakes were fried off in a frying pan and served
To complete the meal I also made the paprika chips and lemon mayo; recipes which were also provided by Mays edition of Delicious magazine.
These fishcakes are so tasty and so easy to make and I’m sure they will be winner in any household and at any occasion.
For more potato cake recipe ideas check out my rosemary and pancetta sweet potato cakes
**Estimated nutritional information per serving and per 100g of fishcakes. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.
I am linking this recipe to #cookblogshare hosted by hijackedbytwins, recipesmadeeasy, everydayhealthyrecipes and Easypeasyfoodie. I am also linking to #whatsfordinner? hosted by TheLazyGastronome, #niftythriftysunday hosted by NiftyThriftyThings, #brilliantblogposts by honestmum, #CookOnceEatTwice hosted by seachingforspice, and #recipeoftheweek hosted by a mummytoo.