Baked Mackerel, Spring Onion & Dill Fishcakes Recipe
- 2 cans 125g Mackerel in olive oil
- 450g baking potatoes, peeled and cut into large chunks
- 30g butter
- 1 bunch of spring onions, finely sliced
- 1/2 bunch fresh dill
- 1 egg yolk
- Tartare sauce to serve
Your mouth will be watering even as you prepare these mega delicious mackerel fishcakes, so get ready for an exciting, full on taste sensation when you actually get down to eating them. The firmness and strong, distinctive flavour of our meaty mackerel fillets makes a nice change from traditional fishcakes, whilst the spring onion adds a satisfying crunchiness that complements the fish and brings even more taste and texture to the overall dish.
To prepare our Mackerel Fishcakes Recipe heat the oven to 200°C / 440°F/ Gas Mark 6.
Cook the potatoes in boiling water until tender. Drain and mash over a low heat until smooth.
In a separate saucepan, melt the butter and add the spring onions, cook for 3 to 4 minutes or until soft. Stir into the potatoes along with the dill and season to taste. Allow to cool.
Stir in the egg yolk and Mackerel Fillets and season to taste.
Shape the mixture into 8 small cakes, arrange on a plate and chill for 15 to 20 minutes.
Transfer to a lightly oiled baking sheet and bake in the oven for 12 to 15 minutes or until piping hot and sizzling.
Arrange on a plate and serve the tartare sauce separately.
These delightful mackerel fishcakes are perfect with a simple, lightly dressed salad or nestling alongside a heap of chunky chips.