MY 🌟CRISPY GOLDEN SPICY TINNED MACKEREL FISHCAKES🌟w/ a side of mixed salad and lemons.

Name: MY 🌟CRISPY GOLDEN SPICY TINNED MACKEREL FISHCAKES🌟w/ a side of mixed salad and lemons.
Prep time: 39 min
Cook time: 6 min
Total time: 45 min
Ingredients: 300g cold mashed potatoes 13g Bell Peppers (I used yellow bell peppers) 1tsp Dijon Mustard 1 tsp Hot Sauce (I used Baron West Indian Sauce) 1/4 tsp Mixed Herbs 1/4tsp Mixed Spices; 85 g Fish4Ever tinned Mackerel (In water); 2tbsp Plain flour; 1tsp self raising flour; 1 egg; 65g golden breadcrumbs; Mixed Salad (optional); Lemon (optional)

8 steps

Prep:39minCook:6min

✨🌱(Step 7) To make the fishcakes healthier, you can bake them in the oven instead of frying them in oil. Preheat the oven to 200°C/180°C fan/gas 6 and place the fishcakes on a baking tray lined with parchment paper. Bake for 15-20 minutes or until golden and cooked through.

Updated at: Mon, 04 Sep 2023 22:06:18 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories232 kcal (12%)

Total Fat4.1 g (6%)

Carbs35.2 g (14%)

Sugars2.4 g (3%)

Protein13.7 g (27%)

Sodium385.4 mg (19%)

Fiber3.5 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

3 servings

300gpotatoes

cold, mashed

13gBell Peppers

1 tspDijon Mustard

1 tspHot Sauce

¼ tspMixed Herbs

¼ tspMixed Spices

85gMackerel

tinned, In water

2 Tbspplain flour

1 tspself raising flour

1egg

65ggolden breadcrumbs

Instructions

Prepare the Ingredients

Step 1

Gather all the ingredients and prepare them as directed in the recipe.

plain flour2 Tbsp

egg1

golden breadcrumbs65g

Mackerel85g

self raising flour1 tsp

Mix the ingredients

Step 2

Mix together the mashed potatoes, bell peppers, Dijon mustard, hot sauce, mixed herbs, mixed spice, and tinned mackerel until well combined.

Mackerel85g

Roll into balls

Step 3

Roll the mixture into balls that are equal in size (a tablespoon should do the trick).

Spoon

Set up your wet and dry stations

Step 4

Set up three bowls - one with plain flour and self-raising flour mixed together, one with a beaten egg, and one with golden breadcrumbs.

Bowl

Coat the fishcakes

Step 5

Roll each ball in the flour mixture, then dip in the egg, and finally coat in breadcrumbs.

Bowl

plain flour2 Tbsp

egg1

golden breadcrumbs65g

self raising flour1 tsp

Chill for 30 mins/ Overnight

Step 6

Place the fishcakes on a flat pan covered with tin foil and chill them in the freezer for 15 minutes. This will help them hold their shape better and prevent them from falling apart in the oil. (Or you could put them in the fridge and leave them overnight)

FreezerFreeze

Fry the fishcake (or look at the description)

Step 7

Heat up some oil in a pot or pan over medium-low heat until hot but not too hot (you don't want to burn the fishcakes). Add the fishcakes to the pan and cook for 5-7 minutes, flipping them once halfway through, or until they're a nice golden brown on both sides.