Mackerel Potato Cakes
Mackerel Potato Cakes are crispy, savory patties combining the rich flavor of canned mackerel with smooth mashed potatoes. Perfect as a quick snack or light meal, they offer a delightful combination of fishy umami and hearty comfort food appeal, suitable for seafood lovers and those seeking easy, flavorful bites.
Ingredients
Instructions
- Mix together the drained mackerel, cold mashed potatoes, chopped onion, eggs, salt, pepper, mustard, and cornmeal until well combined.
- Heat 2 to 3 tablespoons of fat in a frying pan over medium heat.
- Drop spoonfuls of the mixture into the hot fat to form cakes.
- Fry the cakes until golden brown on both sides, about 3-4 minutes per side.
Tips & Substitutions
For a crispier texture, consider using panko breadcrumbs instead of cornmeal. If you don't have mackerel, canned tuna or salmon can be used as substitutes. Adding fresh herbs like dill or parsley can enhance the flavor. Ensure the mashed potatoes are well-seasoned to elevate the overall taste. This dish is part of classic American recipes that can be easily modified to fit your pantry.
Serving Suggestions
These mackerel potato cakes are delicious served with a dollop of sour cream or tartar sauce. Pair them with a fresh green salad or steamed vegetables for a complete meal. They also go well with a side of creamy coleslaw or your favorite dipping sauce. For a delightful appetizer, serve alongside options like Creamy Shrimp Dip or Crab Treats.
Storage & Reheating
Store leftover mackerel potato cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 3-4 minutes per side until heated through and crispy. Alternatively, you can bake them in a preheated oven at 375°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mackerel Potato Cakes contains roughly 606 calories, with 9g protein, 134g carbohydrates, and 4g fat. It is an excellent source of vitamin C (159% of the Daily Value), vitamin A (115% of the Daily Value), and iron (43% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 2872mg per serving (125% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze mackerel potato cakes?
Yes, you can freeze mackerel potato cakes before frying. Form the cakes, place them on a baking sheet in a single layer, and freeze until solid. Then transfer to an airtight container or freezer bag. When ready to cook, thaw in the refrigerator overnight and fry as directed.
What can I serve with mackerel potato cakes?
These cakes pair well with a variety of sides. Consider serving with a light salad, roasted vegetables, or a tangy dipping sauce like remoulade. They also complement dishes like Broiled Salmon With Herbed Lemon Butter, adding a seafood flair to your meal.
How do I know when the cakes are cooked through?
The mackerel potato cakes are cooked when they are golden brown on both sides and heated throughout. You can check the center with a fork; it should be warm and hold together well. Avoid cooking at too high a temperature to prevent burning on the outside while leaving the inside cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).