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Asian Mackerel Fishcakes

Asian Mackerel Fishcakes

Rating
4rating out of 5

(470 reviews from our customers)

Prep Time

40 min

Cuisine

Thai

These Asian inspired mackerel fishcakes are served with a fresh and crunchy noodle salad of sugar snaps and gem lettuce. Dressed with sweet chilli dressing and a sprinkling of toasted sesame seeds. Lip smackereling stuff!

Prep Time

40 min

Cuisine

Thai

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Little-gem-lettuce
1 little gem lettuce
Sesame-seeds
10g toasted sesame seeds †
Spring-onion
1 spring onion
Fresh Chilli Jam- retouch
25g fresh chilli jam
Potatoes
300g potatoes
Wheat-noodle-nests-(1)
1 wheat noodle nest
Sugarsnap-peas
80g sugar snap peas
Smoked-mackerel-fillet
100g British smoked mackerel fillet †
You Will Need
Butter, flour, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 little gem lettuce
  • 10g toasted sesame seeds<span class="strong">†</span>
  • 1 spring onion
  • 1 chilli jam pot (25g)
  • 300g potatoes
  • wholewheat noodle nests
  • 80g sugar snap peas
  • 1 x 100g British smoked mackerel fillet<span class="strong">†</span>
Typical Values per 100g per serving
Energy 452 kJ
107 kcal
1706 kJ
404 kcal
Fat
of which saturates
3 g
0.7 g
11.3 g
2.6 g
Carbohydrate
of which sugars
14.5 g
2.8 g
54.8 g
10.6 g
Fibre 1.9 g 7.1 g
Protein 5.7 g 21.7 g
Salt 0.35 g 1.33 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 little gem lettuce
little gem lettuce
10g toasted sesame seeds
sesame seeds
1 spring onion
spring onion
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
300g potatoes
potato
wholewheat noodle nests
wheat flour (gluten), water, salt, raising agent
80g sugar snap peas
sugar snap peas
1 x 100g British smoked mackerel fillet
mackerel (fish)(97%), salt
Allergens
  • Allergens highlighted by † (sesame, fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Asian Mackerel Fishcakes

Boil a kettle

Chop the potatoes (skins on) roughly into bite-size pieces

Add the potatoes to a pot of boiled water with a pinch of salt and cook over a high heat for 15 min or until fork-tender

Once cooked, drain and leave them to steam-dry 

2 Asian Mackerel Fishcakes

Meanwhile, trim and slice the spring onion[s] finely

Peel the skin off the smoked mackerel and discard

Flake the flesh into bite-sized pieces

Combine the chilli jam and a splash of  cold water in a small bowl - this is your sweet chilli dressing 

3 Asian Mackerel Fishcakes

Re-boil a kettle

Shred the little gem lettuce

Slice the sugar snaps in half length-ways

4 Asian Mackerel Fishcakes

Once the potatoes are drained, transfer them to a large bowl  

Break the noodle nest[s] in half over the empty pot and cover them with boiled water until fully submerged

Bring to the boil over a high heat and cook for 5-7 min until tender with a slight bite, then drain and run under cold water until they're cooled 

 

5 Asian Mackerel Fishcakes

Meanwhile, mash the drained potatoes with a large knob of butter

Add the sliced spring onion, flaked mackerel and 3 tbsp [6 tbsp] flour and season generously with both salt and pepper, then mix to combine to a dough

Divide the dough into 6 [12] pieces and roll each into a golf ball

Pat each ball down - these are your mackerel fishcakes 

6 Asian Mackerel Fishcakes

Heat a large, wide-based pan (preferably non-stick) with a very large drizzle of vegetable oil (you need enough to cover the base of the pan) over a medium heat 

Once hot, add the mackerel fishcakes and cook for 4 min on both sides or until they're browned

Once done, transfer the fishcakes to kitchen paper to soak up any excess oil and sprinkle them with salt 

 

7 Asian Mackerel Fishcakes

Add the drained noodles, shredded lettuce and sliced sugar snaps to a large bowl with the sweet chilli dressing and give everything a good mix up - this is your noodle salad

8

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Serve the mackerel fishcakes with the noodle salad and sprinkle with the toasted sesame seeds

Enjoy!

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