Mackerel Fish cakes

plate 2 people
clock 15


  • 1 mackerel, butterflied and roughly chopped
  • 250g mashed potato
  • 2 spring onions, finely sliced
  • 1 tbsp coriander, finely chopped
  • 1 tsp black sesame seeds
  • ½ red chilli, deseeded and finely chopped
  • 1 tsp root ginger, grated
  • 2 tbsp plain flour
  • 1 small egg, beaten
  • Pinch of seaweed salt
  • Vegetable oil for frying
  • To serve Chinese cabbage, cashews and soy sauce


  1. In a large mixing bowl combine all the ingredients and mix well. Then on a floured surface roll the fish cake mixture into equal-sized balls. 
  2. Place the fish cakes into a non-stick frying pan with hot oil and gently press to flatten into patties.
  3. Cook for 4-5 mins on each side until golden. Serve with lime juice and a stir-fried salad.