Axe Posted August 1, 2008 Report Share Posted August 1, 2008 Having bought a pack of peppered smoked mackerel fillets for my tea the other day, I decided to use the last two fillets to make fish cakes for myself and the wife. The last time I made fishcakes with Mackerel, I followed a recipe from Saturday Kitchen and it went horribly wrong. So this time, I decided to see how much I had learnt from all these programs and made my own recipe. I must say I was very happy with the result and two clean plates were testimony to this. I am that made up with them, that i'd like to share the simple recipe with you. The recipe is for two hungry people, I was surprised at how far two fillets went. In reality, the next time I do this I will use all three fillets in the pack and make it for all the family. Smoked Mackerel Fish Cakes Ingredients 2 - Peppered Smoked Mackerel Fillets 3 - Medium Potatoes 1/2 - Medium Red Onion 1/2tsp - Cumin 3/4tsp - Turmeric 1tsp - Corriander (Ground) 1-2 Eggs 1cup Breadcrumbs 1/2cup Flour Olive Oil to fry Method Peel and quarter the potatoes and boil for 15mins or until soft. Meanwhile, remove the skin from the mackerel fillets and shred into a bowl. Finely chop the red onion and add to the bowl. Sprinkle the Cumin, Turmeric and Coriander over the ingredients and mix together. Drain the potatoes and mash and allow to cool a little. Add to the bowl, enough mash to to at least equal the quantity of mixture, or more to make it go further. Divide into equal portions and make into rounds about 3/4 to 1 inch thick. Dust each cake with the flour, dip in the egg and coat with the bread crumbs. Heat a frying pan to a medium heat and pour in enough oil to cover its base. Fry the cakes on both sides until golden. I served this with a salad of chopped celery and leaves and coleslaw. I hope you enjoy it as much as we did. Quote Link to comment Share on other sites More sharing options...
new to the flock Posted August 1, 2008 Report Share Posted August 1, 2008 That sounds really good Axe and I think I may just have to pepper smoke some bass fillets to give it a try. NTTF Quote Link to comment Share on other sites More sharing options...
Axe Posted August 1, 2008 Author Report Share Posted August 1, 2008 It will be good to know what you think Dan. Quote Link to comment Share on other sites More sharing options...
bob300w Posted August 1, 2008 Report Share Posted August 1, 2008 It will be good to know what you think Dan. So we can expect to see you turn up at Bisley with 30-40 of these then? (P.S. Just bring two, I won't tell the others) Quote Link to comment Share on other sites More sharing options...
Axe Posted August 1, 2008 Author Report Share Posted August 1, 2008 If I'd have had this in mind and tested it before, I would have knocked a load up. I see if I can catch and smoke some for next year. Quote Link to comment Share on other sites More sharing options...
henry d Posted August 5, 2008 Report Share Posted August 5, 2008 I saw on another, cooking, forum a method of making fish cakes without potato and they used mashed & cooked prawns instead. Could be worth a try ? Quote Link to comment Share on other sites More sharing options...
Axe Posted August 5, 2008 Author Report Share Posted August 5, 2008 Might indeed be well worththe try but with plain Mackereal not smoked? Quote Link to comment Share on other sites More sharing options...
staglioni Posted December 6, 2008 Report Share Posted December 6, 2008 I did this recipe but i smoked some salmon and used it instead of mackerel,every body loved them great recipe. Thanks AXE By the way i used jack daniels wood chips stag Quote Link to comment Share on other sites More sharing options...
Axe Posted December 8, 2008 Author Report Share Posted December 8, 2008 That sounds delicous. Glad you enjoyed the recipe. Quote Link to comment Share on other sites More sharing options...
lord_seagrave Posted December 9, 2008 Report Share Posted December 9, 2008 Nice one Axe - I managed to make half a dozen out of a mixed pack of peppered and plain smoked fillets. Four for supper last night and (such was the plan) two for lunch today. But I've left them sitting in the fridge... I oven baked mine with a little dribble of oil (40 minutes at about 180 degrees) and they were deliciously crisp. Top marks. LS Quote Link to comment Share on other sites More sharing options...
pavman Posted December 9, 2008 Report Share Posted December 9, 2008 That sounds really good Axe and I think I may just have to pepper smoke some bass fillets to give it a try. NTTF and what is the chance of you catching the Bass to smoke, I have seen you with your Rod out and its not long enough to get to the fishy bits Quote Link to comment Share on other sites More sharing options...
bullet boy Posted December 11, 2008 Report Share Posted December 11, 2008 Yum Yum. Quote Link to comment Share on other sites More sharing options...
Beardo Posted December 21, 2008 Report Share Posted December 21, 2008 just made these for dinner - bloody lovely. thanks for the recipe Quote Link to comment Share on other sites More sharing options...
Whitebridges Posted December 21, 2008 Report Share Posted December 21, 2008 (edited) Nice recipe. As a suggestion try a couple of dollops of creamed horseraddish in with it. Edited December 21, 2008 by Whitebridges Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 18, 2009 Report Share Posted March 18, 2009 tried the original recipe and loved it, thanks Axe Though i'd try a variation on it....worked out rather well... Thai Smoked Mackerel Fish Cakes Ingredients 2 - Smoked Mackerel Fillets 3 - Medium Potatoes 1 - Spring Onion 2tblsp - Basil (fresh) 2tblsp - Coriander (fresh) 1tblsp - Thai Red Curry paste 1 Egg (beaten) Sesame seeds Olive Oil to fry Method Peel and quarter the potatoes and boil for 15mins or until soft. Meanwhile, remove the skin from the mackerel fillets and shred into a bowl. Finely chop the Spring Onion, Coriander and Basil and add to the bowl. Add the Red Curry Paste and mix together along with the egg. Drain the potatoes and mash and allow to cool a little. Add to the bowl, enough mash to to at least equal the quantity of mixture, or more to make it go further. Divide into equal portions and make into rounds about 3/4 to 1 inch thick. Sprinkle sesame seeds on both sides of each cake. Heat a frying pan to a medium heat and pour in a little olive oil. Fry the cakes on both sides until golden. I served this with a salad of mixed leaves drizzled with lime juice and thai fish sauce Quote Link to comment Share on other sites More sharing options...
DTH Posted March 21, 2009 Report Share Posted March 21, 2009 (edited) such is the praise on this posting I am building a smoker to make my own smokies when they come in. Last year we caught so many friends and family were sick of mackeral. Maybe the fish cakes will change their mind! thanks for the info Axe. Edited March 21, 2009 by DTH Quote Link to comment Share on other sites More sharing options...
Sauer Posted April 14, 2009 Report Share Posted April 14, 2009 mmm mackeral will try this one i usually do it with rainbows smoked and unsmoked. mackeral here we come mmmmm sauer Quote Link to comment Share on other sites More sharing options...
Beardo Posted March 2, 2011 Report Share Posted March 2, 2011 i just cooked these again - very nice indeed Quote Link to comment Share on other sites More sharing options...
henry d Posted March 3, 2011 Report Share Posted March 3, 2011 Strangely enough I made too much mash yesterday and I have some smoked mackerel in the cupboard.......MMmmmmm thats lunch sorted Quote Link to comment Share on other sites More sharing options...
jinxy72 Posted March 5, 2011 Report Share Posted March 5, 2011 (edited) these sound really nice ... think ill have to make them .. my son's a bit partial to smoked mackeral and he loves fish cakes ... defo hit i think lol Edited March 5, 2011 by jinxy72 Quote Link to comment Share on other sites More sharing options...
hoTshoT-16 Posted March 9, 2011 Report Share Posted March 9, 2011 sounds very nice Quote Link to comment Share on other sites More sharing options...
shaun-howe Posted March 9, 2011 Report Share Posted March 9, 2011 I saw on another, cooking, forum a method of making fish cakes without potato and they used mashed & cooked prawns instead. Could be worth a try ? cant beat fresh mackeral when in season garlic little chille black pepper sea salt and a few mashed old taties not new ones and a little butter Quote Link to comment Share on other sites More sharing options...
berties Posted March 9, 2011 Report Share Posted March 9, 2011 We Use fresh salmon or smoked haddock with dill and mustard seed served with a poached egg and a beurre blanc sauce (White wine cream and butter)and sell over a hundred Week at the restaurant Quote Link to comment Share on other sites More sharing options...
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