Mackerel & oat fishcakes with horseradish mayonnaise

Mackerel & oat fishcakes with horseradish mayonnaise

Cooking time
40 mins
Deidre Rooney

The oats here make a lovely crispy coating. If you prefer the dish to be slightly healthier, serve it with horseradish sauce rather than horseradish mayo.

From the grocer


Quantity Ingredient
15g butter
2 small eggs
75g seasoned plain flour, plus extra for dusting
175g good-quality store-bought mayonnaise
3 tablespoons creme fraiche
100g pinhead oats or rolled oats
80ml peanut oil

From the greengrocer

Quantity Ingredient
500g potatoes
1 small onion, finely chopped
2 tablespoons finely chopped flat-leaf parsley
150g english spinach, washed, stalks removed
1 tablespoon grated fresh horseradish, or from a jar
lemon wedges, to serve
watercress, to serve (optional)

From the fishmonger

Quantity Ingredient
275g smoked mackerel fillets


  1. Boil the potatoes until tender. Remove and discard the skins, then mash the flesh. Remove and discard the skin from the fish and break the flesh into large flakes.
  2. Sauté the onion in the butter in a frying pan over a low–medium heat until soft but not coloured and add the parsley. Remove from the heat and set aside.
  3. Put the spinach into a saucepan with 1 tablespoon water, cover and cook for 90 seconds over a very low heat. Drain, squeeze out all the water and roughly chop. Set aside.
  4. Mix together the mashed potato, the sautéed onion and the spinach. Carefully incorporate the fish and 1 of the eggs, being careful not to break up the fish too much. Flour your hands well and form the mixture into little cakes about 8 cm across. Chill for 30 minutes.
  5. Meanwhile, stir together the mayonnaise, horseradish and crème fraîche. Set aside.
  6. In three separate shallow dishes place the remaining egg (lightly beaten), the seasoned flour and the oats. Dip each fishcake in the flour, then the egg, then the oats. The fishcakes should be completely coated.
  7. Heat the peanut oil in a large frying pan over a medium heat and fry the fishcakes for about 3 minutes on each side, reducing the heat once they have a nice golden crust.
  8. Serve with the mayonnaise, wedges of lemon and watercress (if using).
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