Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Crisp fishcakes made from tinned mackerel, with a crunchy cabbage slaw. No potato, no breadcrumbs.
Equipment: Frying pan; mixing bowl
Measures and names
Ingredients
- 3 x 125g tins mackerel, drained
- 1 egg
- 3 spring onions (scallions), finely sliced
- 3 tbsp ground flaxseed
- 1 tsp mustard
- 1 tbsp oil
- 150 g white cabbage, finely shredded
- 2 tbsp mayonnaise
- Salt and black pepper
Method
- Flake the mackerel into a bowl and mash with the egg, spring onions, flaxseed, mustard and pepper. Shape into 6 small cakes.
- Heat the oil in a frying pan and fry the fishcakes for 3-4 minutes a side until crisp and golden.
- Mix the cabbage with the mayonnaise and a pinch of salt and serve with the fishcakes.
Swaps and tips
Chill the shaped fishcakes for 10 minutes if they feel soft, and they'll hold together better in the pan. Ground flaxseed (linseed) binds them without flour.
Easy variations
- Use tinned sardines, pilchards or pink salmon
- Add a pinch of chilli or a spoonful of curry powder
- Serve with a fried egg on top
- Use 2 tbsp grated cheddar instead of flaxseed to bind
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 36 g | 6 g | 5 g | 43 g | 560 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
