Mackerel Fishcakes

Serve these mackerel fishcakes on a bun for a taste fish burger, or simply serve them with some crunchy, steamed veg for a light, but filling meal.


  • 2 x 125g Glenryck Mackerel Fillets
  • 2 potatoes, peeled and cut into chunks
  • Salt and ground black pepper
  • 2 eggs, lightly beaten
  • 1 small onion, very finely chopped
  • 2 tablespoons chopped parsley
  • Plain flour
  • Oil
  • Lettuce leaves and sliced tomato


Drain and mash the mackerel ; keep the sauce if you wish to serve it with the fishcakes.

Cook the potatoes in salted, boiling water until soft. Drain well, mash, and season with salt and pepper.

Mix together the mackerel, mashed potato, beaten eggs, onion and parsley, and season with salt and pepper. Form into six patties on a floured board and dust well with flour.

Fry the fishcakes in shallow oil until crisp and golden brown. Drain on kitchen paper.

Place the fishcakes on plates with lettuce leaves and sliced tomato. Mackerel sauce from the can may be offered too.

*  Don’t throw away mackerel bones! They are full of calcium, which is essential for strong, healthy bones, teeth and hair. The bones in Glenryck mackerel are so soft that even a toddler can eat them.