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Wild Mackerel Cakes

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Ingredients

Warning0 allergens identified

Wild Mackerel Cakes

8 ¾ ounces wild mackerel2 x 4.4 oz can

1 egg

⅓ cup almond flour

1 ½ tablespoons mayonnaise

1 tbsp Dijon mustard

2 tablespoons chiveschopped

1 tbsp parsleychopped

1 pinch black pepper

¼ cup olive oil

Microgreensoptional

Aoilioptional

Instructions

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Instructions

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.

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.

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.

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.

Serve mackerel cakes on a bed of microgreens with aioli or the Whole30 sauce of your choice.

Nutrition

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Tips & Tricks (5)

Drain and Dry Your Mackerel 🐟
Pat the tinned mackerel completely dry with paper towels and drain excess oil to prevent soggy cakes and achieve a superior crust during pan-frying.
Use Almond Flour for Textural Excellence 🌰
Almond flour creates a lighter, crispier exterior than breadcrumbs while adding nutritional value—use it sparingly as it absorbs moisture differently than traditional binders.
Chill Your Mixture Before Shaping 🧊
Refrigerate the mackerel mixture for at least 30 minutes to allow the egg binder to set, making the cakes hold together better and develop a superior golden crust.
Balance Your Aioli and Dijon Ratio 🤝
Use equal parts aioli and mayonnaise with Dijon mustard to avoid overpowering the delicate mackerel flavor—the tangy mustard should complement, not dominate.
Toast Your Microgreens Last 🌱
Add microgreens and fresh chives as the final garnish just before serving to preserve their delicate texture and vibrant color against the warm mackerel cakes.