Mackerel fishcakes
Mackerel fishcakes
By: The Hairy Bikers
Course: Main

Si and Dave demonstrated this delicious recipe at BBC Good Food Show Summer 2023. See The Hairy Bikers cooking live in the Big Kitchen at BBC Good Food Show Winter on Sunday 26 November. BOOK NOW!

Wow your guests with this recipe, full of rich and distinct flavours. With a tender middle and crispy and golden edge, every bite is enjoyable.

Serves: 4
Difficulty: Medium

Ingredients

3 x 125g tins mackerel (mine were 82g drained weight each)
1 small onion, very finely chopped
1 tsp mixed dried herbs
1 tbsp mustard
½ tsp chilli flakes
1 lemon, zested (use the juice in the remoulade)
1 tsp cider vinegar
1 egg
40g oats, ground to a coarse flour, plus 25g for coating
1 tbsp olive oil, for frying

For the remoulade
1 small celeriac, peeled and julienned
1 crisp apple, cored and coarsely grated
1 lemon, juiced
1 tsp cider or white wine vinegar
1 small onion, very finely chopped
50g crème fraîche
1 tbsp dijon mustard
Few sprigs parsley, finely chopped
2 sprigs tarragon, leaves finely chopped

Method

  1. Drain the mackerel and put in a bowl. Mash or flake, then add all the remaining ingredients (except the 25g extra oats and olive oil) and mix thoroughly. The best way to do this is to knead with your hands. It will feel quite wet to start with, but the oats will quickly absorb liquid and help firm it up.
  2. Shape into eight patties. Put the extra oats in a small processor or grinder and give them a quick whizz to break them up a little bit. Put in a shallow bowl, then dip the patties into them. Pat off the excess, then put on a plate and chill for half an hour.
  3. To make the remoulade, toss the celeriac and apple in 1 tsp of salt and half the lemon juice. Leave to drain in a colander for half an hour. Put the remaining lemon juice and vinegar into a bowl with the onion, crème fraiche, mustard and herbs. Whisk everything together and taste. Season with salt, pepper and a pinch of sugar if necessary. Stir through the celeriac, making sure it’s completely coated in the dressing.
  4. When you’re ready to cook the fishcakes, heat 1 tbsp olive oil in a large frying pan. Fry on a medium heat until the oats are lightly browned and the fishcakes are heated through. Serve the fishcakes with the remoulade
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