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
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.
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.