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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Samiu Kamal
[email protected]These fishcakes were a bit too fishy for my taste. I think I would try using a different type of fish next time.
Godwin Godswill
[email protected]I'm not sure what I did wrong, but my fishcakes turned out really dry. I think I might have overcooked them.
hernandez Trinity
[email protected]These fishcakes were amazing! I loved the combination of flavors and textures. I will definitely be making them again soon.
Mike Nichols
[email protected]Overall, I thought these fishcakes were pretty good. They were easy to make and had a nice flavor. I would definitely make them again.
Joshua Aaron
[email protected]The fishcakes were good, but they fell apart a bit when I was cooking them. I think I would try using a different binder next time.
Hayle Powers
[email protected]I found the fishcakes to be a bit bland. I think I would add some more herbs and spices next time.
Araisha Sam
[email protected]These fishcakes were a bit too oily for my taste. I think I would try draining the mackerel more thoroughly next time.
YOUTUBE ZAKI0
[email protected]I've made these fishcakes several times now and they're always a hit. They're a great way to use up leftover smoked mackerel.
Kenneth Krueger
[email protected]These fishcakes were easy to make and turned out great! I used fresh herbs from my garden and they added a really nice flavor. I served them with a tartar sauce and they were perfect.
Jackie Martin
[email protected]I'm not a huge fan of fish, but I really enjoyed these fishcakes. The smoked mackerel flavor was not overpowering, and the cakes were very moist and flavorful.
adi pizta
[email protected]I made these fishcakes for a dinner party and they were a hit! Everyone loved them. I especially liked the crispy coating.
Muhammad Rotan
[email protected]These fishcakes were absolutely delicious! The smoked mackerel gave them a wonderful flavor, and the potatoes and vegetables added a nice texture. I will definitely be making these again.