Bubble & Squeak Fish Cakes

These fishy cakes are a brilliant way to use up Christmas or Sunday lunch leftovers, or you can make these fish cakes from scratch, as they’re that good. Filled with omega 3-rich mackerel and vitamin C, and iron-rich parsley, They are a clever way to help kids enjoy eating sprouts.

These also freeze really well so it’s worth making up a batch and freezing before frying so you’ve always got a quick nutritious supper to hand.

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Bubble & Squeak Fish Cakes

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Prep Time 15

Cook Time 10

Total Time 25

Course Main Courses

Servings mini fish cakes

Suitable for Special Diet (or adaptable) Gluten-free, Low-histamine, Vegetarian

Ingredients

600 g Potatoes (Mashed with 35g of butter)
150 g Smoked Mackerel (2 fillets – half a pack)
100 g Brussel sprouts
6 Spring Onions (Finely sliced)
140 g Sweetcorn (Tinned)
1 Lemon (Just the zest)
2 tbsp Parsley (Finely chopped)
2 tsp Chickpea flour
1 Egg (Whisked)
Salt (To taste)
Pepper (To taste)
Olive oil

Instructions

If cooking the sprouts from scratch, take off the outer leaves, and slice off the knobbly bottoms. Finely slice and roast in a little olive oil in a 200 degree oven, shaking every 5 minutes. Cook for about 15 minutes until slightly brown and caramelised. If using leftovers, then simply slice the cooked brussel sprouts.
Skin and flake the smoked mackerel fillets with a fork.
Combine all the ingredients together into a large mixing bowl.
Form into little patties to make mini fish cakes.
Heat a large non-stick frying pan and add a small glug of olive oil.
Cook the patties for 5 minutes each side until brown and crispy.
Serve with mayonnaise, ketchup or tartare sauce.

Notes

Cooks’ Tip:

Gauge the size the size of these fish cake by the size of the palm of your child’s hand. Larger for older kids and smaller for littlies.
To make this low histamine use fresh mackerel fillets, poach and debone. Swap the lemon juice for 1/2 teaspoon sumac powder.

Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.

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