Mackerel Fishcakes with Peas
Serves 2 | Ready in 30 minutes
Whip up a speedy and delicious meal for two with these simple Mackerel Fishcakes, which use flaky tinned fish and convenient mashed potato, fried to a golden crisp and served with a side of buttery mint or lemon peas.
Ingredients:
- 1 tin of mackerel in olive oil or brine (approx. 125g)
- 1 small pouch of microwaveable mashed potato (or 250g leftover mash)
- 1 spring onion or small bunch of chives (optional)
- 1 tsp mustard or mayo (optional, for extra flavour)
- Salt and black pepper
- 1 egg
- 4 tbsp breadcrumbs (or crushed crackers)
- 1 tsp oil for frying
For the peas:
- 1 mug frozen peas (or 1 small tin of peas, drained)
- Knob of butter or drizzle of olive oil
- Mint sauce or lemon wedge (optional)
Instructions:
Prepare the mash:
Heat the microwave mash as per pack instructions if using pre-made.
Mix the fishcakes:
Drain the mackerel and flake it into a bowl. Add the mash, chopped spring onion (if using), mustard or mayo, and season well with salt and pepper. Mix until combined, then shape into 4 small patties.
Coat the fishcakes:
Beat the egg in a bowl. Dip each fishcake into the egg, then coat with breadcrumbs or crushed crackers.
Cook the fishcakes:
Heat a little oil in a frying pan. Fry the fishcakes for about 3–4 mins each side until golden and hot through.
Make the peas:
Microwave frozen peas with a splash of water for 2 mins (or heat tinned peas in a saucepan). Drain and toss with butter or olive oil and a dash of mint sauce or squeeze of lemon.
Serve up:
Plate up two fishcakes each, with the peas on the side.
