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Curried Mackerel Fishcakes

This recipe for Curried Mackerel Fishcakes uses Princes Canned Mackerel Fillets and can be made in next to no time using store cupboard ingredients.
Curried Mackerel Fishcakes

As a busy working Mum I want to be able to create meals for my family that are not only tasty, but nutritious and speedy too. After all, with after school clubs, homework and general ‘parenting’ duties, the last thing any of us want to do is to spend ages in the kitchen cooking dinner when we are tired and hungry!

Another thing that can sometimes cause more stress at mealtimes, is what to make for your family to eat. It can be hard work trying to think up different meals each week to cook, and then checking that you have the necessary ingredients available at home to use in the meal. That is why I always make sure I keep some Princes canned Mackerel Fillets in my cupboard, because by adding a few more ingredients to the fish, I can rustle up a delicious and healthy meal for my family in next to no time. 

For my family, the most common way we use Princes canned Mackerel Fillets is to make fishcakes  because it is a dish that we all enjoy. Also for me, it is a great way to sneak some omega 3 and protein into my family’s diet that benefits all of our health.

However, I do like to shake up our fishcake cuisine from time to time by adding some extra flavours. Therefore, I am going to share with you my recipe for Curried Mackerel Fishcakes inspired by the flavours and spices of Indian cooking, and using Princes Mackerel Fillets in Sunflower Oil which are cooked and ready to use whenever you need them for a recipe. 

Ingredients

To make 8 fishcakes, you will need:

800g (approx 8 medium potatoes) of mashed potato
2 cans of Princes Mackerel Fillets in Sunflower Oil
the juice of 1 lime
1 tsp garam masala 
1 tsp turmeric
1/2 tsp cumin
1/2 tsp ground coriander
1 tbsp tomato puree
1 tbsp mango chutney
2 small naan breads (approx 200g)
75g desiccated coconut 
zest of 1 lime
2 eggs
large knob of butter

Method:

Open the Princes canned mackerel fillets, which is easy to do thanks to the ring pull, and drain off the oil, making sure you reserve the sunflower oil to use later (for frying the fishcakes in)

Mash the fish with a fork

Add the mackerel to the mashed potato and, using a fork, mix well 

Next add the spices and tomato puree and mix well

Pour in the lime juice 

Add the mango chutney and mix one more time

Carefully, shape the mixture into 8 fishcakes and cover and chill in the fridge for at least 30 minutes 

Meanwhile, using a food processor blitz the naan breads to make breadcrumbs
Add the desiccated coconut and lime zest and mix 

Remove your fishcakes from the fridge, and pre heat your oven to 180oC / 160oC (fan)

Beat two eggs into a bowl and place the breadcrumbs into a large bowl or plate

Take each fishcake and dip it into the beaten egg, and then roll in the breadcrumbs and place on a board 

Heat a little of the reserved sunflower oil in a non stick pan over a medium heat with a little of the butter and fry each fishcake (I tend to cook 3-4 at a time) for about 1 minute on each side to brown them

Place the browned fishcakes onto a non stick baking dish/tray and pop in the oven to keep warm while you repeat the browning process on the remaining fishcakes 

While all of the fishcakes are in the oven, prepare your sides to accompany your fishcakes, I serve mine alongside some salad, some naan bread and some mango chutney.

Dish up your fishcakes and enjoy your meal with your family.

 

These fishcakes are really tasty; tangy and with a little sweetness from the mango chutney, they have a little heat from the spices and the mackerel flavour complements these flavours perfectly. The coconut, lime zest and naan bread crumb is so light and adds a wonderful crunch and texture to these simple fishcakes. 

Princes canned Mackerel fillets are so convenient to have in your food cupboard, as they have a long best before date and yet taste as good as buying fresh, remaining to be a great source of Omega 3 and protein.

Princes canned Mackerel Fillets is very versatile being a perfect go-to food to enjoy in a variety of meals which can be made quickly. It works so well with a wide range of flavours too, making it ideal to include in a variety of global cuisines. 

For more great ideas of how to incorporate Princes Mackerel Fillets in to your family’s diet and meals please visit their website for more recipes and information about this great store cupboard ingredient.

The Princes Mackerel range has a wide selection of flavours inspired by cuisines from all over the world – visit www.princes.co.uk/around-the-world to find out more.

 

This is a collaborative post.

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14 Comment

  1. I love the look of these. We’ve only ever had tinned fish on bread. I would have never considered cooking with it. Such a good idea x

  2. These sound amazing! I rarely buy fishcakes and never would have thought to make them myself but these sound like they are worth a try xx

  3. I always have tinned fish in the cupboard too – so great for a last minute meal and I’m going to have to try it in a fish cake now! Usually I just break it up and mix it into some pasta or eat it on toast.

  4. Oooh Jenny these fishcakes sound amazing! We love mackerel it is such a convenient fish to have in the cupboard! Thank you for sharing with #CookBlogShare x

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