Easy smoked mackerel fishcakes with chickpeas {Gluten Free}

These easy-to-make smoked mackerel fishcakes with capers and horseradish are deliciously different and adaptable. Made with chickpeas rather than potatoes, they are lower in carbs and higher in protein than regular fishcakes.  Made the day before, they are perfect for a midweek supper and naturally gluten free.

Easy smoked mackerel fishcakes with chickpeas

I love the combination of smoked fish, horseradish and capers – the heat of the horseradish and the piquant flavour of the capers really goes well with the rich oily fish. Coated in crispy golden polenta, these delicious fishcakes are an easy way to enjoy this luxurious combination.

Rather than potatoes, we’ve made these mackerel fishcakes with chickpeas, which adds protein, reduces the carb content and avoids the need for peeling and boiling potatoes. The mackerel is rich in omega-3, which not only helps to protect the heart and brain, but protects against rheumatoid arthritis (a study in Sweden suggested that it could reduce the risk of developing it by a third [source]).

This healthy supper dish is quick to make, but needs at least a couple of hours to chill. It is perfect for making the night before a long day at work, ready for a quick weeknight meal. It also freezes well, so make a double batch and save even more time. It’s easy to vary the flavours too. We love these with either horseradish or mustard (used in the step by step photos).  

This is also a fabulously forgiving recipe- add more smoked mackerel if you want, or some extra chickpeas to make it more frugal.

How to make easy smoked mackerel fishcakes with chickpeas

Step one – Gather and measure out the ingredients.

Step two – Blitz the chickpeas in a food processor, or crush in a pestle and mortar. Alternatively, you could mash them in a bowl using a potato masher. Pop them into a bowl and add the lemon juice and zest, and stir it in.

Step three – Remove (and discard) the skin from the smoked mackerel, and flake the flesh with a fork, removing any bones you find. Add to the chickpeas.

Step four – Finely chop the spring onions and capers. Add to the chickpeas and mackerel along with the horseradish sauce, season with salt and pepper, and mix well.

Step five – Divide the mixture into 12, and roll each portion into a ball. Flatten into thick patties. 

Step six – Coat each fishcake in polenta (or breadcrumbs).

Step seven – Place the coated fishcakes on a chopping board or baking tray and cover with a layer of cling film. Chill in the fridge for at least two hours. They can be kept in the fridge for up to 24 hours.

Step eight – Fry the fishcakes in oil for four minutes on each side until golden brown, turning gently. Alternatively, bake in the oven at  200 C / 400 F / Gas mark 6 for 10-15 minutes. 

Delicious served with a salad and tahini dressing. 

 Hints, tips and variations for easy smoked mackerel fishcakes with chickpeas

• To stop the fishcakes falling apart when cooking it is essential that the fishcakes are well chilled before you cook them.  If you are in a hurry add two tablespoons of flour to the fish mix to help bind it.
• Capers and spring onions are optional – leave out if you don’t like them. Capers can be very salty, so we rinse them before using.
• For a zesty twist, try adding finely diced preserved lemon rather than fresh.
• You can coat the fishcakes in polenta, panko or regular breadcrumbs.
• Not all brands of canned chickpeas have the same texture. Some are far harder than others – for this recipe you want the softer ones (I like East End brand).  
• It’s worth making a double batch, so you can cook once and eat twice. Freeze on a silicon baking sheet and then pack into an airtight box. Defrost in the fridge before cooking.
• Did you know that in India fried patties like this are called tikkis or cutlets.

Easy smoked mackerel fishcakes with chickpeas – Troubleshooting

The fishcakes fell apart when cooking

These fishcakes are quite delicate. It is essential that you chill them for two hours before cooking or add some flour to the mix to help hold them together. If you want them in a hurry, add the flour or bake in the oven. You could also keep the cans of chickpeas into the fridge before you make them to help speed up the chilling.

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4.96 from 21 votes

Smoked mackerel and horseradish fishcakes with chickpeas

Horseradish and capers are delicious accompaniments to smoked fish. Using chickpeas instead of potato in these fishcakes results in an economical and high-protein dish.  Gluten Free

Servings: 12 fishcakes (serves 4)

Author: Helen Best-Shaw

Prep Time10 mins

Cook Time10 mins

Chilling2 hrs

Total Time20 mins

Ingredients

• 500 g chickpeas ((2 x cans, drained and rinsed))
• 1 lemon – juice and zest
• 250 g smoked mackerel
• 2 spring onions
• 3 tsp capers ((optional to taste))
• 3 tsp horseradish sauce ((or mustard))
• salt & pepper
• 2 tbsp coarse polenta
• 2 tbsp oil ((for frying))

Instructions

• Gather and measure out the ingredients.
• Blitz the chickpeas in a food processor with the lemon juice and zest. The mix should start to clump but should not be sticky. Add a little water if necessary.
  
• Discard the mackerel skin and mash the flesh with a fork, removing any bones. Add to the chickpeas.
  
• Finely slice the spring onions and chop the capers (if using).
  
• Add to the fish and chickpea mixture along with the horseradish, salt and pepper. Mix well.
  
• Divide the mixture into 12 and roll into balls. Flatten each ball into a thick patty, and dip in the polenta to cover evenly. 
  
• Place the fishcakes on a plate or baking tray. Cover with a piece of clingfilm to stop them drying out, and chill in the fridge for about two hours. 
  
• Shallow fry straight from the fridge in a little oil. This should take 3-5 minutes on each side, turning gently.
  

  Alternatively, bake in the oven at 200 C / 400 F / Gas mark 6 for 10-15 minutes.

  Serve immediately.

Notes

Hints, tips and variations for easy smoked mackerel fishcakes with chickpeas

• To stop the fishcakes falling apart when cooking it is essential that the fishcakes are well chilled before you cook them.  If you are in a hurry add two tablespoons of flour to the fish mix to help bind it.
• Capers and spring onions are optional - leave out if you don't like them. Capers can be very salty, so we rinse them before using.
• For a zesty twist, try adding finely diced preserved lemon rather than fresh.
• You can coat the fishcakes in polenta, panko or regular breadcrumbs.
• Not all brands of canned chickpeas have the same texture. Some are far harder than others - for this recipe you want the softer ones (I like East End brand).  
• It's worth making a double batch, so you can cook once and eat twice. Freeze on a silicon baking sheet and then pack into an airtight box. Defrost in the fridge before cooking.

Easy smoked mackerel fishcakes with chickpeas - Troubleshooting

The fishcakes fell apart when cooking

These fishcakes are quite delicate. It is essential that you chill them for two hours before cooking or add some flour to the mix to help hold them together. If you want them in a hurry, add the flour or bake in the oven. You could also keep the cans of chickpeas into the fridge before you make them to help speed up the chilling.

Nutritional Information 

• This recipe is 3 Weight Watchers Smart Points

 

Please note that the nutrition information provided below is approximate and meant as a guideline only.

Nutrition Facts

Smoked mackerel and horseradish fishcakes with chickpeas

Amount Per Serving

Calories 109 Calories from Fat 36

% Daily Value*

Fat 4g6%

Cholesterol 5mg2%

Sodium 32mg1%

Potassium 168mg5%

Carbohydrates 12g4%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 40IU1%

Vitamin C 2.4mg3%

Calcium 23mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main meal

Cuisine: Fish, Fusion

Keyword: smoked mackerel fishcakes

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Update Notes: This recipe was originally posted in 2007, but was rewritten and republished with new photos, step by step instructions and hints & tips in March 2019.