OATY MACKEREL & HORSERADISH FISH CAKES
These smoked mackerel and potato fish cakes coated with crunchy oats and served with salad are packed with fibre and omega-3
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 12
Steps:
- Cook the potatoes in boiling salted water for 10-15 mins until tender. Tip into a colander, leave to steam for 1-2 mins, then transfer to a bowl and roughly crush with a fork. Set aside to cool slightly.
- Meanwhile, boil a full kettle. Tip the spinach into the colander and pour over the boiled water to wilt it. Run under cold water, then squeeze dry and roughly chop. Add to the cooled potatoes along with the spring onions, horseradish sauce and seasoning. Stir, then flake in the mackerel, removing any bones as you go. Fold everything together, then shape into 8 patties. Cover and chill for 15 mins.
- Coat the fish cakes in a little flour, then in the beaten egg, and finally the oats, pressing the oats firmly into the patties. Heat the oil in a non-stick frying pan and gently fry the fish cakes for 4-5 mins each side until golden brown and heated through. Drain on kitchen paper and serve with a green salad, a dollop of mayonnaise and wedges of lemon.
Nutrition Facts : Calories 560 calories, Fat 34 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
LEMON-HORSERADISH FISH CAKES
The horseradish gives these fish cakes a little added bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Brush each of two rimmed baking sheets with 1/2 tablespoon oil. Place fillets on sheets; season with salt and pepper. Roast until cooked through, 10 to 15 minutes. Let cool completely; pat dry with paper towels. With a fork, flake fish into small pieces.
- In a large bowl, combine eggs, mayonnaise, parsley, lemon juice, and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt and pepper. Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. (To freeze, see below.)
- In a large skillet over medium-high, heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4 to 6 minutes per side. Repeat with remaining tablespoon oil and cakes. Serve with tartar sauce, if desired.
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.
LEMON-HORSERADISH FISH CAKES
These fish cakes are spicy, fresh tasting, and great! Found these in the October 2006 issue #36 of one of the latest magazines from the Martha Stewart empire; Everyday Food. A lot of her recipes are wonderful but you have to be in the mood to watch her show!
Provided by Manami
Categories Tilapia
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400ºF.
- Brush each of two rimmed baking sheets with 1/2 tablespoon oil.
- Place fillets on sheets; season with salt and pepper.
- Roast until cooked through, 10-15 minutes.
- Let cool completely; pat dry with paper towels.
- With a fork flake fish into small pieces.
- In a large bowl, combine eggs, mayonnaise, parsley, lemon juice and horseradish. Fold in fish and 1/2 cup cracker crumbs; season with salt & pepper.
- Place remaining 1 cup crumbs on a plate. Form 16 cakes, using about 1/4 cup fish mixture for each. Gently dredge cakes in crumbs, pressing to help adhere. *(To freeze; follow the instructions below).
- In a large skillet over medium-high heat heat 1 tablespoon oil. Place 8 cakes in skillet; cook until golden brown, 4-6 minutes per side.
- Repeat with remaining tablespoon oil and cakes.
- Serve with tartar sauce, if desired, and garnish with parsley sprigs.
- *TO FREEZE: Place uncooked cakes on baking sheet and freeze until firm. Wrap each in plastic; transfer to resealable freezer bags. Freeze up to 3 months. Defrost overnight in refrigerator and then continue with Step #9 of the instructions.
Nutrition Facts : Calories 282.5, Fat 14.7, SaturatedFat 2.7, Cholesterol 114.9, Sodium 344.9, Carbohydrate 11.8, Fiber 0.6, Sugar 1.1, Protein 25.8
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OAT-CRUSTED MACKEREL AND HORSERADISH FISHCAKES
From deliciousmagazine.co.uk
5/5 (3)Total Time 45 minsCategory Fishcake RecipesCalories 558 per serving
- Heat the oven to 190°C/170°C fan/gas 5. Cook the potatoes in a large pan of salted boiling water for 15-20 minutes until tender. Drain the potatoes, then transfer to a large mixing bowl and mash until smooth.
- Stir in the horseradish, lemon zest and half the parsley with a pinch of salt and pepper until well combined, then gently stir in the mackerel, trying not to break it up too much. Taste and add a little more horseradish if needed. Form the mixture into 8 equal patties about 2cm thick and put them on a plate. Lightly beat the egg in a shallow bowl. Mix together the breadcrumbs and oats in another shallow bowl. Dip each patty into the egg, then coat in the breadcrumb mixture.
- Heat some olive oil in a large frying pan over a medium-high heat. Fry the fishcakes for 3-4 minutes on each side, then transfer to a baking tray. Bake in the oven for 15 minutes or until crisp, golden and heated through.
- Meanwhile, in a small bowl mix the crème fraîche with the remaining parsley and the lemon juice, then season to taste with a pinch each of salt and pepper. Serve with the fishcakes, with lemon wedges to squeeze over and a mixed salad alongside, if you like.
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- Place the cold mashed potato, mackerel, spring onions, horseradish and lemon zest into a large bowl, fully combine. Shape into 8 small fish cakes or 4 large.
- Dust the cakes lightly with seasoned flour. Now place the beaten egg in a bowl and dip the cakes. Place the breadcrumbs onto a plate and the dip the cakes into the breadcrumbs.
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