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Tinned Mackerel Fishcakes

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Based on and picture taken from a recipe on


  • 300g Potato
  • 50g Butter
  • Salt
  • 150g Tinned Mackerel
  • 50g Capers
  • 15g Fresh Parsley
  • Salt and pepper
  • 1 Tsp Ground Fennel Seed
  • 4 Tbsp Plain Flour
  • 1 Egg
  • 50g Breadcrumbs
  • 2 Tbsp Cooking Oil


  1. Peel the potato and chop into 2cm cubes.
  2. Boil in salted water until soft which should take 15-20 minutes depending on the size.
  3. Rice the potato when warm and add the butter.
  4. Mix to form mashed potato and set aside.
  5. Flake the fish, then roughly chop the capers and parsley.
  6. Mix together the flaked fish, mashed potato, parsley and the capers and have a taste, add seasoning as required.
  7. Split the mix in to 4 even portions and use your hands to form into a circular shape about 1cm thick.
  8. Place in the refrigerator to firm up, you can do this the night before if you wish, they also freeze really well at this point.
  9. Preheat your oven to 180°C or 350°F.
  10. Mix together the plain flour and ground fennel seed and add some salt and pepper to season, then begin to coat the fish cakes.
  11. So first into the flour fennel mix, then the egg, then the bread crumbs.
  12. Heat a little oil in the bottom of a frying pan that can be transferred to the oven over a medium high heat.
  13. Now add the fish cakes and cook until a nice golden brown then flip and place in the preheated oven for 10 minutes.

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