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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 287.5
  • Total Fat: 13.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 231.6 mg
  • Total Carbs: 14.7 g
  • Dietary Fiber: 1.4 g
  • Protein: 25.3 g

View full nutritional breakdown of Salmon and Mackerel Fishcakes calories by ingredient
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Salmon and Mackerel Fishcakes

Submitted by: ROSE-N-SURREY

Introduction

I used to make these for my children when they were small using tuna. My hubby loves fishcakes but can't eat tuna. He suggested using this salmon and mackerel and it makes a great mix.
Serve these with a salad and some chili dipping sauce and you have a great, quick meal.
I used to make these for my children when they were small using tuna. My hubby loves fishcakes but can't eat tuna. He suggested using this salmon and mackerel and it makes a great mix.
Serve these with a salad and some chili dipping sauce and you have a great, quick meal.

Number of Servings: 3

Ingredients

    212g canned pink salmon in brine
    125g mackerel fillets in sunflower oil
    1 russet potato, peeled and grated
    .25 cup grated spring onion
    .25 cup plain breadcrumbs
    1 medium egg
    1 tbsp sunflower oil

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Directions

Drain fish. Place in a bowl and mix well with a fork.
Add potato, onion, breadcrumbs, and egg.
Mix thoroughly and shape into 9 small balls.
Flatten slightly with a fork.
Heat oil in a skillet and cook over medium heat, turning occasionally, until potato is soft and cakes are golden on each side- about 15 mins.

Number of Servings: 3

Recipe submitted by SparkPeople user THORN-E-ROSE.





TAGS:  Fish | Dinner | Fish Dinner |

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