These fishy cakes are a brilliant way to use up Christmas or Sunday lunch leftovers, or you can make these fish cakes from scratch, as they’re that good. Filled with omega 3-rich mackerel and vitamin C, and iron-rich parsley, They are a clever way to help kids enjoy eating sprouts.
These also freeze really well so it’s worth making up a batch and freezing before frying so you’ve always got a quick nutritious supper to hand.
If cooking the sprouts from scratch, take off the outer leaves, and slice off the knobbly bottoms. Finely slice and roast in a little olive oil in a 200 degree oven, shaking every 5 minutes. Cook for about 15 minutes until slightly brown and caramelised. If using leftovers, then simply slice the cooked brussel sprouts.
Skin and flake the smoked mackerel fillets with a fork.
Combine all the ingredients together into a large mixing bowl.
Form into little patties to make mini fish cakes.
Heat a large non-stick frying pan and add a small glug of olive oil.
Cook the patties for 5 minutes each side until brown and crispy.
Serve with mayonnaise, ketchup or tartare sauce.
Gauge the size the size of these fish cake by the size of the palm of your child’s hand. Larger for older kids and smaller for littlies.
To make this low histamine use fresh mackerel fillets, poach and debone. Swap the lemon juice for 1/2 teaspoon sumac powder.
Hi! I'm Lucinda Miller, and I have a passion for healthy food and healthy living. Why not sign up for my lovely newsletter?
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