Smoked mackerel and parsnip fishcakes

Name: Smoked mackerel and parsnip fishcakes
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: British, European
Ingredients: 800g parsnips, peeled and roughly chopped; 2 tablespoons cold-pressed rapeseed oil; 2 medium onions. finely chopped; 1 red chili, deseeded and finely chopped; 2 garlic cloves, finely chopped; 100g piece of fresh root ginger, peeled and finely chopped; Small piece of fresh turmeric root (optional), chopped; 6 smoked mackerel fillets, about 600g; Grated zest and juice of 1 lemon; Grated zest and juice of 1 lime; Salt; Black pepper; 2 medium eggs, beaten; 175g fresh breadcrumbs

5 steps

Prep:1hCook:1h

November Using parsnip rather than potato gives these fishcakes a sweetness which is very moreish, balanced by lots of ginger. And I mean lots. Mackerel - fresh or smoked - is an oily fish, which is cheap and super nutritious. Serve with three different beetroot relishes, one flavoured with citrus, the other with horseradish and the third with fennel seeds.

Updated at: Thu, 17 Aug 2023 09:49:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories556.8 kcal (28%)

Total Fat25.6 g (37%)

Carbs49.4 g (19%)

Sugars9.6 g (11%)

Protein30.8 g (62%)

Sodium1256 mg (63%)

Fiber8.3 g (30%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

800gparsnips

peeled and roughly chopped

2 tablespoonsrapeseed oil

cold-pressed

2onions

medium, finely chopped

1red chili

deseeded and finely chopped

2garlic cloves

finely chopped

100gfresh root ginger

peeled and finely chopped

fresh turmeric root

optional, chopped

600gsmoked mackerel fillets

1lemon

grated zest and juice of

1lime

grated zest and juice of

175gfresh breadcrumbs

Instructions

Step 1

Boil the parsnips until soft. Drain and allow to cool. Heat the oil in a frying pan and gently fry the onion, chilli, garlic, ginger and turmeric (if using) in the rapeseed or coconut oil for 10 minutes until softened.

Step 2

If using whole mackerel, skin and bone them before flaking roughly. If using mackerel fillets from a vacuum pack, just skin and flake roughly.

Step 3

Put the onion mixture, parsnips and mackerel into a food processor and blitz briefly to combine. Add the lemon and lime juice and zest and season with plenty of salt and pepper. Cool in the fridge for 30 minutes.

Step 4

Preheat the oven to 200'C/gas mark 6, if baking the fishcakes.

Step 5

Shape the mixture into 12 fishcakes, dip into the beaten egg and cover with breadcrumbs. Place on a baking sheet, drizzle with olive oil, and bake for 15 minutes. Or you could fry over a gentle heat in a little olive oil. In both cases you want the fishcakes to be golden and piping hot. Drain on kitchen paper and serve immediately.