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.
Servings: 6
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
- 1 pinch 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.