Delicious Canned Mackerel Fish Cakes Recipe
Are you looking for a delicious and easy-to-make dish that’s sure to please everyone at the table? If so, then this canned mackerel fish cakes recipe is just what you need! This recipe is perfect for a quick meal, as it requires minimal ingredients and only takes a few minutes to prepare. Plus, it’s a great way to use up any leftover canned mackerel that you may have. This delicious dish is sure to be a hit with your family and friends.
Ingredients
For this canned mackerel fish cakes recipe, you will need the following ingredients:
- 2 cans of mackerel, drained and flaked
- 1 cup of breadcrumbs
- 2 eggs, lightly beaten
- 2 tablespoons of chopped fresh parsley
- 2 tablespoons of olive oil
- Salt and pepper, to taste
Instructions
To make the fish cakes, start by combining the mackerel, breadcrumbs, eggs, parsley, and salt and pepper in a large bowl. Mix together until everything is well combined.
Next, heat the olive oil in a large skillet over medium heat. When the oil is hot, form the mackerel mixture into small patties and place them in the skillet. Cook the fish cakes for about 4-5 minutes on each side, or until they are golden brown and cooked through.
Once the fish cakes are cooked, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve the fish cakes warm with your favorite side dishes, such as a salad or steamed vegetables. Enjoy!
Nutrition
One serving of this delicious canned mackerel fish cakes recipe contains approximately:
- 145 calories
- 8.5 grams of fat
- 14.5 grams of protein
- 8.5 grams of carbohydrates
- 2.5 grams of fiber
This dish is a great source of protein, as well as essential vitamins and minerals such as iron and calcium. Plus, it’s low in fat and calories, making it a great option for those looking to watch their weight.
Tips and Variations
If you don’t have any canned mackerel on hand, you can substitute it with canned tuna or salmon. You can also add extra flavor to the fish cakes by adding a few tablespoons of chopped fresh herbs, such as basil or dill.
For a healthier version of this dish, you can use whole wheat breadcrumbs instead of regular breadcrumbs. You can also use olive oil spray instead of olive oil to reduce the amount of fat and calories.
If you’re looking for a gluten-free option, you can use gluten-free breadcrumbs or almond flour instead of breadcrumbs. You can also substitute the eggs with a flax egg or chia egg for a vegan version of this dish.
Serving Suggestions
These canned mackerel fish cakes are delicious served with a side of steamed vegetables or a salad. You can also serve them with a light sauce, such as a lemon-yogurt dressing or a tomato-basil sauce.
These fish cakes are also great served in a wrap with some lettuce, tomatoes, and a light dressing. You can also serve them as a burger on a whole wheat bun with some lettuce and tomato.
Storage
These fish cakes can be stored in an airtight container in the refrigerator for up to three days. You can also freeze them for up to two months. To reheat, simply place them in the oven or toaster oven at 350°F for a few minutes, or until they are warmed through.
Conclusion
This canned mackerel fish cakes recipe is a delicious and easy-to-make meal that is sure to please everyone at the table. It’s a great way to use up any leftover canned mackerel, and it only takes a few minutes to prepare. Plus, it’s a healthier option than deep-fried fish cakes, as it uses olive oil instead of oil for frying. This dish is sure to become a family favorite in no time!
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