These easy mackerel cakes are made with wholesome ingredients, such as canned mackerel, potatoes, onion and some simple seasoning. They’re gently pan fried so they get a lovely golden brown and crispy exterior while being tender and delicious inside. Homemade fish cakes are super easy to prepare and are great for breakfast, lunch or supper!
Being a Newfoundlander, I’m no stranger to fish cakes. No doubt, they’re a staple around here. Usually they’re made with salt fish, but today I’m mixing things up by using another favourite: mackerel … canned mackerel to be exact.
We always have some sort of tinned fish on hand and we especially enjoy mackerel. This fish cake recipe is pretty easy to prepare using simple ingredients. And what I love about it is that it can be enjoyed for just about any meal of the day.
Fan of homemade fish cakes? Check out these traditional Newfoundland salt cod fish cakes!
Ingredients
- Potatoes: I used red potatoes, but Russet or Yukon Gold would be other great options.
- Canned mackerel: Opt for boneless and skinless. I prefer to use a flavoured tinned Mackerel because, well, there is seasoning built right in and it contributes wonderfully to the overall flavour of these homemade fish cakes. My favourite flavours to use are Mediterranean style or Lemon Peppercorn.
- Onion: Finely minced yellow onion adds lots of flavour and a bit of moisture. I prefer to add raw onion to the fish cake mixture, but you could sauté it for a little bit first if you want to remove some of its pungency.
- Mayonnaise: Adds some richness.
- Mustard: Yellow mustard adds flavour and tang.
- Dry bread crumbs: Plain dry bread crumbs help to bind the fish cakes.
- Seasoning: Seasoning is kept rather simple by using garlic powder, salt and black pepper.
- Olive oil: Used for pan frying the fish cakes.
How To Make Mackerel Cakes
Here is an overview of how to make mackerel cakes (full details are in the recipe card below):
- Boil potatoes in a pot of salted water until they’re cooked through and tender, then drain them.
- Mash the potatoes in a large bowl.
- Drain the mackerel (that is, remove it from the oil), then add it to the potatoes, breaking it up into chunks. Next, add the eggs, onion, mayonnaise, mustard, bread crumbs and seasoning. Mix to combine.
- Cover with plastic food wrap and refrigerate for about 30 minutes to an hour.
- Form the mackerel/potato mixture into fish cakes.
- Pan fry the fish cakes in some olive oil until they’re golden brown on the outside and heated through.
What To Serve With Mackerel Fish Cakes
When serving these mackerel cakes, I often like to serve them with a spicy mustard (like this mustard pickle hot sauce (not sponsored) and some bread and butter pickles.
Other than that, if enjoying the mackerel cakes for breakfast, they’re yummy served with a poached egg, homemade baked beans and toast.
For lunch or supper, they’re great paired with a simple green salad, bowl of soup, roasted veggies or French fries.
As you can probably tell, these homemade fish cakes are quite versatile!
Tips
- The potatoes: If your potatoes are on the larger side, cut them into chunks before boiling so they cook faster.
- Use leftover mashed potatoes: For this recipe, you can use leftover mashed potatoes. (you’ll want about 2.5 cups). Just keep in mind that if you do use leftover mashed potatoes, the consistency of the potatoes may be different (that is, they may have added ingredients, such as butter and cream, that could make them more creamy and loose). Therefore, you may need to add more bread crumbs in order to get the fish cakes to stick together. And, bonus, by using those leftovers, you’ll save time prepping the fish cakes!
- Built in flavour: As mentioned, I prefer to use a flavoured tinned Mackerel (like Mediterranean style or Lemon Peppercorn). You can certainly use a plain variety, like canned mackerel packed in olive oil. If you do use the latter, you may want to add more seasoning to your fish cake mixture (like salt, black pepper, herbs and/or spices).
- Cooking oil: To cook your fish cakes, instead of using plain olive oil, if you want to use some of the flavour-packed oil from your tins of mackerel, go for it!
- Add more flavour: Speaking of flavour, you can certainly add more deliciousness to these fish cakes (especially if you opt for a plain variety of tinned mackerel) by mixing in ¼ cup of capers, dried or fresh herbs (like dill, parsley or chives), crushed red pepper flakes or ground cayenne pepper, and/or fresh lemon zest. You can even use seasoned bread crumbs instead of plain.
More Easy Canned Fish Recipes
- Smoked Herring on Toast With Cream Cheese
- Tuna Lettuce Wraps With Peanut Sauce
- Sardine Pasta (With Sun-Dried Tomatoes and Spinach)
If you make this recipe for mackerel cakes, be sure to leave a comment below!
Mackerel Cakes
These easy mackerel cakes are made with wholesome ingredients, such as canned mackerel, potatoes, onion and some simple seasoning. They're gently pan fried so they get a lovely golden brown and crispy exterior while being tender and delicious inside. Homemade fish cakes are super easy to prepare and are great for breakfast, lunch or supper!
Ingredients
- 1 pound red potatoes, after they're cooked, you'll need about 2.5 cups of mashed potatoes
- 2 (4-ounce) cans boneless and skinless mackerel in olive oil, I like to use either Mediterranean style or Lemon Peppercorn flavour (or a combination of the two)
- 2 large eggs
- 2 tablespoons minced yellow onion
- 1 tablespoon mayonnaise
- 1 tablespoon yellow mustard
- ⅓ cup dry bread crumbs
- 1 teaspoon garlic powder
- Salt, some for salting the water for boiling the potatoes and some for the mackerel cakes
- Freshly ground black pepper
- 4 tablespoons olive oil
- Mustard pickle hot sauce, for serving (optional)
- Lemon wedges, for serving (optional)
Instructions
- Cook the potatoes: Peel and clean potatoes, then add them to a large pot of salted, cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil and cook for 15 to 20 minutes or until fork-tender. Drain well. Place the potatoes in a large bowl and mash.Note: If the potatoes are on the larger side, you can chop them into smaller chunks before boiling so they could quicker.Note: As you are cooking the potatoes, reduce the heat, if necessary, while still maintaining a boil.
- Drain the canned mackerel: Place the mackerel in a small fine-mesh sieve over a bowl to drain the oil. Roughly break up the mackerel and add it to the mashed potatoes. Also, add any olives/seasoning (especially if you are using Mediterranean style mackerel) that were in the tin with the mackerel to the potatoes.
- Make the fish cake mixture: To the potato/mackerel mixture, add the eggs, onion, mayonnaise, mustard, bread crumbs, garlic powder, salt and black pepper (I like to use ½ teaspoon each of salt and black pepper but you can add more if you like). Stir to combine everything, ensuring the ingredients are evenly distributed. Cover with plastic food wrap and refrigerate for 30 minutes to 1 hour (this helps the mixture to set up so it's easier to handle).
- Form the fish cakes: Line a plate or sheet pan with wax paper. Using a standard ice cream scoop, scoop up the mackerel/potato mixture to form the fish cakes (about 4 ounces or ½ cup each). Roll each into a ball, then gently flatten to form the patty/cake, about 3 inches in diameter each. As you make each patty, place them onto the prepared plate or sheet pan. You should end up with about 10 mackerel cakes.
- Cook the fish cakes: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Gently swirl the oil around the pan to coat so you get a nice, even layer. Place 5 or 6 of the fish cakes in the skillet and cook for 3 to 4 minutes on one side (monitor the heat and adjust if necessary if the mackerel cakes are cooking too fast). Using a straight-edge spatula, carefully flip the fish cakes and continue to cook them on the other side for another 3 to 4 minutes or until they're golden brown on both sides and heated through. Transfer to a serving platter or plate. Repeat to cook the remaining fish cakes, adding another 2 tablespoons of olive oil first.
- Serve: Once all the fish cakes are pan fried, serve and enjoy! They're great served with mustard pickle hot sauce and lemon wedges.
Notes
- The potatoes: If your potatoes are on the larger side, cut them into chunks before boiling so they cook faster.
- Use leftover mashed potatoes: For this recipe, you can use leftover mashed potatoes. (you’ll want about 2.5 cups). Just keep in mind that if you do use leftover mashed potatoes, the consistency of the potatoes may be different (that is, they may have added ingredients, such as butter and cream, that could make them more creamy and loose). Therefore, you may need to add more bread crumbs in order to get the fish cakes to stick together. And, bonus, by using those leftovers, you’ll save time prepping the fish cakes!
- Built in flavour: As mentioned, I prefer to use a flavoured tinned Mackerel (like Mediterranean style or Lemon Peppercorn). You can certainly use a plain variety, like canned mackerel packed in olive oil. If you do use the latter, you may want to add more seasoning to your fish cake mixture (like salt, black pepper, herbs and/or spices).
- Cooking oil: To cook your fish cakes, instead of using plain olive oil, if you want to use some of the flavour-packed oil from your tins of mackerel, go for it!
- Add more flavour: Speaking of flavour, you can certainly add more deliciousness to these fish cakes (especially if you opt for a plain variety of tinned mackerel) by mixing in ¼ cup of capers, dried or fresh herbs (like dill, parsley or chives), crushed red pepper flakes or ground cayenne pepper, and/or fresh lemon zest. You can even use seasoned bread crumbs instead of plain.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
David @ Spiced says
I wonder if we can get canned mackerel here? To be honest, I don’t think I’ve ever looked. But these mackerel cakes sound delicious! I could see serving these over a bed of fresh greens for a summer meal on the back deck. Yum!
Dawn | Girl Heart Food says
Thanks David! You can usually find canned mackerel right alongside other canned fish in the grocery store. Serving the fish cakes over a bed of fresh greens sounds delicious! I hope you get a chance to try the recipe out 🙂
Michelle says
Such an easy and flavorful mackerel fish cake recipe! It’s actually one of my kids’ favorite types of fish — so will be making this on repeat!
Dawn | Girl Heart Food says
Yay, so happy to hear that, Michelle! Thank you!