5 from 19 votes
Close up of crispy yellow smoked mackerel fishcakes on a marble board
Smoked mackerel and horseradish fishcakes with chickpeas
Prep Time
10 mins
Cook Time
10 mins
Chilling
2 hrs
Total Time
20 mins
 

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

Course: Main meal
Cuisine: Fish, Fusion
Keyword: smoked mackerel fishcakes
Servings: 12 fishcakes (serves 4)
Calories: 109 kcal
Author: Helen Best-Shaw
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
  1. Gather and measure out the ingredients.

  2. 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.

  3. Discard the mackerel skin and mash the flesh with a fork, removing any bones. Add to the chickpeas.

  4. Finely slice the spring onions and chop the capers (if using).

  5. Add to the fish and chickpea mixture along with the horseradish, salt and pepper. Mix well.

  6. Divide the mixture into 12 and roll into balls. Flatten each ball into a thick patty, and dip in the polenta to cover evenly. 

  7. 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. 

  8. 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.

Recipe Notes

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

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 

 

Nutrition Facts
Smoked mackerel and horseradish fishcakes with chickpeas
Amount Per Serving
Calories 109 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Cholesterol 5mg 2%
Sodium 32mg 1%
Potassium 168mg 5%
Total Carbohydrates 12g 4%
Dietary Fiber 2g 8%
Sugars 2g
Protein 6g 12%
Vitamin A 0.8%
Vitamin C 2.9%
Calcium 2.3%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.