Mackerel Cakes with Tartar Sauce
Preparation
30 MIN
Cooking
20 MIN
Servings
4

Mackerel Cakes with Tartar Sauce

Ingredients

    Croquettes

  • 1 1/2 lb (675 g) russet potatoes, unpeeled
  • 2 cans (110 g each) oil-packed mackerel, drained
  • 1 egg
  • 1/4 cup (10 g) flat-leaf parsley, finely chopped
  • 1/2 lemon, zest finely grated
  • 3/4 cup (60 g) panko breadcrumbs
  • 1/4 cup (60 ml) vegetable oil
  • Lemon wedges, for serving

    Tartar Sauce

  • 1/2 cup (125 ml) mayonnaise
  • 1 tbsp (15 ml) lemon juice
  • 1 tbsp (15 ml) whole-grain mustard
  • 1 tbsp (15 ml) relish
  • 1 tbsp pickles, finely chopped

Preparation

Croquettes

  1. Prick the potatoes all over with a fork and place on a plate. Cook in the microwave oven for 8 minutes, turning over once, until tender when pierced with the tip of a knife. Let sit for 5 minutes. Cut the potatoes in half, scoop out the flesh with a spoon and place in a large bowl. Coarsely mash with a fork. You will need 2 cups (500 ml) of mashed potatoes.
  2. Combine the potatoes with the mackerel, egg, parsley and lemon zest. Generously season with salt and pepper.
  3. Place the breadcrumbs in a shallow dish.
  4. Form the potato mixture into twelve patties, using about ¼ cup (60 ml) for each one. Press into the breadcrumbs and coat well.
  5. In a large non-stick skillet over medium heat, cook half of the patties at a time in the oil for 3 minutes on each side or until nicely golden.

Tartar Sauce

  1. In a bowl, combine all of the ingredients.
  2. Serve the mackerel croquettes with the tartar sauce and lemon wedges. Serve with a green salad, if desired.