Smoked mackerel and pea fishcakes with a green bean salsa
December 17, 2015
I actually did this recipe back in June this year for my column but I thought it would be perfect to share now as a nice meal change in-between all that Christmas shopping.
These fishcakes are a great alternative for a fish Friday supper. The green bean salsa gives it more of a lighter feel but will still fill you up.
So I wanted to show you how easy making fishcakes can be, as having no egg and breadcrumbs to this recipe, it takes less time. Also this version is healthier than the usual mashed potato used with butter and cream.
I have added the peas into the fishcakes as it’s a great way of getting vegetables into your children’s diet.
You can use other strong fish in this recipe but I prefer the mackerel and its great for budget shopping.
This dish will be a perfect, lighter alternative for you before all that meat is consumed over Christmas.
Oh and a little tip from me also…they are great eaten cold the day after.
- 2 tbsp of Rapeseed oil for frying
- handful of plain flour to dust the fishcakes
- 4 skinned Fresh Smoked mackerel fillets
- 2 Spring onions chopped
- 500g bag of Jersey Royal potatoes or any other New potatoes halved
- A good Handful of petit pops defrosted and drained
- fresh flat leaf parsley chopped
- A good squeeze of lemon
- Salt and cracked black pepper to season
Green bean salsa
- Fine green beans blanched for 3 minutes and halved
- 2 large tomatoes chopped roughly
- 1 medium red onion diced finely
- small handful of baby capers chopped
- half a 180g tin of sweetcorn drained
- Fresh flat leaf parsley chopped
- Salt and pepper to taste as above
- Boil your potatoes until just starting to break/soften
- Blanch your green beans for about 3 minutes as they still need a “bite” to them then place into ice cold water
- When your potatoes are done crush them using a potato masher, leaving them still with chunks and add a little seasoning to them.
- Take a bowl, pop in your crushed potatoes, flake in your smoked mackerel but also leave chunky.
- Add spring onions, peas, lemon and seasoning and mix together with your hands.
- Start to form in your hand a ball like shape and flatten to form a fishcake. dust in flour and place on a plate.
- Continue with the rest of the mixture.
* If you aren’t using them all, you can freeze at this stage.
- Once all formed, in a frying pan heat a little oil and start to fry. Turning every couple of minutes. Once golden brown after approximately 5-6 minutes, they will be done.
- Place all fishcakes onto Kitchen paper to drain the oil.