Smoked Mackerel Fishcakes

Flavorful smoked mackerel fishcakes served with a fresh carrot, edamame, and chickpea salad coated in a Zesty lemon mayonnaise dressing.

Dinner Seafood High Protein Mackerel Fishcakes

Estimated Nutrition

Calories

447

kcal / serving

2682 kcal total

Carbs

28.2g

per serving

169.2 g total

Fat

29.1g

per serving

174.6 g total

Protein

18.4g

per serving

110.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Horseradish Cream

100

Mayonnaise

ready-made

Dairy

piece

Egg

free-range, beaten

Fruits

piece

Lemon

juice and zest

GrainsCereals

100

Plain Flour

for dredging

100

Polenta

for coating

LegumesPulses

100

Edamame Beans

100

Chickpeas

canned, drained and rinsed

NutsSeeds

tbsp

Parsley

chopped

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Vegetable Oil

for frying

Seafood

300

Smoked Mackerel

flaked, any bones removed

Vegetables

300

Mashed Potato

ready-cooked

100

Carrot

cooked and cut into cubes

100

Green Bean

cooked and chopped

Method

Serve fishcakes on a spoonful of the prepared salad.

Mix mashed potato, mackerel, parsley, and horseradish cream in a bowl and season.

Mould the mixture into six equal-sized fishcakes.

Chill the fishcakes in the fridge for 20 minutes.

Dredge fishcakes in flour, dip in beaten egg, and coat with polenta.

Shallow-fry fishcakes in hot oil for 3-4 minutes per side until golden-brown.

Combine mayonnaise, lemon zest, and lemon juice in a bowl.

Mix carrots, edamame, green beans, and chickpeas into the mayonnaise dressing.