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.
- 600 g Potatoes (Mashed with 35g of butter)
- 150 g Smoked Mackerel Fillets (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
- 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.
- 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.