Mackerel potato cakes
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Ant Duncan
Mackerel potato cakes
Keep a tin of mackerel on standby for these thrifty potato cakes with cheddar and spring onions. Finish with buttered savoy cabbage, mayo and a squeeze of lemon
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
549Kcal
Fat
36gr
Saturates
13gr
Carbs
30gr
Sugars
8gr
Fibre
9gr
Protein
23gr
Salt
1.8gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 400g cold leftover mash (or use shop-bought mash)
- 2 spring onions, thinly sliced
- zest of 1 lemon, plus wedges
- 1 medium egg yolk
- 30g plain flour
- 40g lighter mature cheese, grated
- 1 x 125g tin mackerel fillets in brine, drained
- 1 tbsp olive oil
- 15g butter
- 200g savoy cabbage, shredded
- about 40g light mayonnaise, to serve
Step by step
Get ahead
Make the mackerel cakes in step 1, cover and chill in the fridge for up to 24 hours before frying.
- Place the mash in a bowl and add the spring onions, lemon zest, egg yolk, flour and cheddar. Mix well and then flake in the mackerel and fold through. Shape into four patties about 2cm thick and chill in the freezer for 10 minutes, on a baking-paper-lined tray or plate (or, see ‘Get ahead’ tip, above).
- Heat the oil in a large non-stick frying pan and fry the potato cakes over a medium heat for 4-5 minutes on each side or until browned and piping hot.
- Meanwhile, melt the butter in a large saucepan. Add the savoy cabbage with seasoning and 3 tablespoons of water. Sauté for 5 minutes until just tender.
- Serve the potato cakes with the sautéed cabbage, lemon wedges and a spoonful of mayo.
