- LS
- LC
- KF
Wild Mackerel Cakes
Tinned mackerel serves as the base for these Wild Mackerel Cakes that are a take on a more traditional crab cake. Canned mackerel is mixed with egg, Dijon mustard, fresh herbs and spices to create the base for these pan-fried beauties.
Ingredients
Instructions
- Step 1
Drain most of the olive oil from the cans of wild mackerel. Add fish to a medium bowl. Use a fork to break up the fish.
- Step 2
Add in mustard, mayonnaise, egg, chives, parsley, almond flour and black pepper. Stir until well combined and everything is evenly incorporated. Refrigerate mix for 10 minutes.
- Step 3
Place a large skillet over medium-high heat and add olive oil (use enough to create a thin layer in the bottom of the skillet). Once heated, scoop about ¼ cup of the mackerel cake mixture into your hands to form each patty. Carefully place in the oil and repeat. Work in batches, so as not to crowd the pan.
- Step 4
Cook mackerel cakes for 4 to 5 minutes per side, until crispy. Remove from skillet and place on a paper-towel lined plate to cool and soak out excess oil.
- Step 5
Serve mackerel cakes on a bed of microgreens with aioli or the Whole30 sauce of your choice.
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@pesto-potatoes
Hi, I’m Reed Dunn, the home cook, food blogger and photographer behind Pesto & Potatoes. This is where I share fresh, seasonal plant-based and pescatarian recipes to inspire you in the kitchen and make answering “what’s for dinner?” a little easier.
Per serving
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