Tinned fish is having a bit of a moment this year. That inspired this recipe, which is an adaptation to the crab cakes and tuna cakes I more frequently make.
As a pescatarian, having a variety of tinned fish or fish packets in the pantry is crucial when I need to boost my protein intake. It’s especially helpful during a Whole30, when I’m looking to “beef” up salads and dishes in less time.
These Wild Mackerel Cakes could even be made as part of your meal prep and eaten cold with fresh veggies or as part of a post-workout mini meal.
Ingredients
- 2 4.4-ounce cans wild mackerel
- 1 egg
- ⅓ cup almond flour
- 1½ tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped chives
- 1 tablespoon chopped parsley
- Pinch of black pepper
- ¼ to ½ cup olive oil
- Microgreens and aioli (optional) for serving
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.
