Smoked mackerel fish cakes with wasabi mash

This was last night’s dinner. I haven’t made fishcakes for ages so decided it was about time. You can stick pretty much anything you like in the fishcakes – personally I rather like mackerel so that was what I went for. Alberto had some wasabi mash in Edinburgh and said it was lovely so I thought I ought to give it a go!

Serves 2

For the fishcakes:

4 smoked mackerel fillets

150ml of cold mashed potato

5 spring onions, finely chopped

A teaspoon of lemon thyme leaves, finely chopped

2 teaspoons of crème fraiché

Salt and pepper to taste

A plate of flour

A plate of beaten egg

A plate of fine breadcrumbs

For the mash:

2 large baked potatoes, peeled and mashed

A large knob of butter

1 tablespoon of crème fraiché

1-2 teaspoons of wasabi paste

Salt and pepper to taste

Heat the oven to 200.

Put the potatoes for the mash on to boil.

Use a fork to break up the mackerel in a bowl (Discarding the skin) and then stir in the onion, thyme leaves, potato, crème fraiché and season to taste. Stir well until everything is well mixed together. The mixture should be well mixed and slightly sticky.

Shape the mackerel mix into four circular patties, each about ½ an inch thick.

Dip each fishcake into first the flour, then the egg, the, finally the breadcrumbs. Make sure that each fish cake is well coated in breadcrumbs. (Of course, your fingers will also be well coated in breadcrumbs after each application too!)

The fishcakes can then be oven baked or shallow fried. I preferred to oven bake them. They just need about 20 minutes in the oven – turn then once, halfway through cooking.

Once the potatoes are tender, drain them and allow them to steam dry.

Mash the potatoes and stir in the butter, crème fraiché and seasoning and then stir in the wasabi paste. The paste I have comes in tube, so I applied 3 reasonable sized squeezes. It probably worked out to 2-3 teaspoons. That’s just enough to give the mash some flavour without making it too spicy.

The mash is delicious and creamy, with just a hint of wasabi heat! It compliments the fishcakes beautifully. I serve this with oven roasted asparagus and vine cherry tomatoes.



About neilche

Hi. My name's Neil. I live in Brighton with my flatmate (also Neil) and I work as a Librarian at a local college. I like cooking, eating and socialising with friends. Which is what prompted me to start this blog. I cycle everywhere around town - it helps to work off the calories!
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One Response to Smoked mackerel fish cakes with wasabi mash

  1. Carole says:

    Fantastic! How about linking it in to Food on Friday over at Carole’s Chatter which is collecting all sorts of fish cakes. Cheers

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