Try this Smoked Mackerel And Spinach Fishcakes recipe, or contribute your own.

Still searching for what to cook ?

Name: Smoked Mackerel And Spinach Fishcakes
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 ts nutmeg Freshly grated; 2 ts olive oil; 4 oz spinach Cooked; 5 fl oz natural yoghurt; 2 5-oz Smoked mackerel; 2 Eggs beaten; 2 tb fresh dill Finely chopped; 2 oz Butter; 4 Potatoes peeled, boiled and mashed; Salt and pepper

Find the most delicious recipes here

INGREDIENTS

1/2 ts nutmeg ; Freshly grated
2 ts olive oil
4 oz spinach ; Cooked
5 fl oz natural yoghurt
2 5-oz Smoked mackerel
2 Eggs ; beaten
2 tb fresh dill ; Finely chopped
2 oz Butter
4 Potatoes ; peeled, boiled and mashed
Salt and pepper

Servings

INSTRUCTIONS

Heat the grill and place the smoked mackerel underneath, drizzled with olive oil. Cook for about 3 minutes on each side. Carefully flake the fish off the skin. Place the spinach in a saucepan with a tiny knob of butter and dry out over medium heat. Place the mackerel and spinach in a bowl with the butter, mashed potatoes, egg, dill, nutmeg, salt and pepper. Add yoghurt to mix to a fairly firm consistency; if its too sloppy the fishcakes will not hold their shape. Take a large egg-sized amount of mixture in your hands and form into a flat cake - you should be able to make 4 large fishcakes. Place under the grill and cook for 5-10 minutes, turning once. Serve hot. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/

NOTES

Alert editor

Smoked Mackerel And Spinach Fishcakes

1/2 ts nutmeg Freshly grated
2 ts olive oil
4 oz spinach Cooked
5 fl oz natural yoghurt
2 5-oz Smoked mackerel
2 Eggs beaten
2 tb fresh dill Finely chopped
2 oz Butter
4 Potatoes peeled, boiled and mashed
 Salt and pepper

Heat the grill and place the smoked mackerel underneath, drizzled with  olive oil. Cook for about 3 minutes on each side. Carefully flake the fish  off the skin.    Place the spinach in a saucepan with a tiny knob of butter and dry out over  medium heat. Place the mackerel and spinach in a bowl with the butter,  mashed potatoes, egg, dill, nutmeg, salt and pepper. Add yoghurt to mix to  a fairly firm consistency; if its too sloppy the fishcakes will not hold  their shape.    Take a large egg-sized amount of mixture in your hands and form into a flat  cake - you should be able to make 4 large fishcakes. Place under the grill  and cook for 5-10 minutes, turning once. Serve hot.    DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved.    Carlton Food Network http://www.cfn.co.uk/

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (501g)
Recipe Makes: 4

Calories: 692
Calories from Fat: 382 (55%)

Amt Per Serving		% DV

	Total Fat 42.5g	57 %
	Saturated Fat 20.6g	103 %
	Monounsaturated Fat 13.1g
	Polyunsanturated Fat 4.1g
Cholesterol 624.7mg		192 %
Sodium 496.9mg		17 %
Potassium 1596.4mg		42 %
Total Carbohydrate 41.8g		12 %
	Dietary Fiber 5.4g	21 %
	Sugars, other 36.5g
Protein 37g		53 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 692

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

misterjib

I usually end up making kedgeree with smoked mackerel, so glad to add this to my repertoire. I added a couple teaspoons of capers to the mix and turned them twice, melted some grated parmesan over them after the second turn. light, yet filling, very nice indeed.

13y