Giant katsu mackerel fishcake recipe
Created by The Tesco Recipes team
This giant fishcake uses tinned mackerel to save on pennies and it's already flavoured with a creamy katsu sauce. Served with garlic and chilli steamed cabbage for a little spice, we bet you've not had a fishcake like this before!
See method- Serves 4
- Takes 55 mins
- 470 calories / serving
- Dairy-free
- Healthy
Ingredients
- 750g potatoes, peeled and cut into 2-3cm chunks
- 2 x 125g tins mackerel in katsu curry sauce
- 4 spring onions, trimmed and thinly sliced
- 1½ tbsp medium curry powder
- 2 tbsp vegetable oil
- 3 wholemeal bread slices, blitzed to fine crumbs
- 1 Savoy cabbage, quartered, cored and sliced thickly
- 2 garlic cloves, crushed
- 1 red chilli, deseeded if you like and finely diced
- 2 tbsp reduced-salt soy sauce
Ready to shop?
Shop ingredientsEach serving contains
- Energy
- 1970kJ 470.0kcal
- Fat
- 19g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 10g
of the Reference intake
Carbohydrate 51.0gProtein 19.1gFibre 10.3g
Shop your ingredients
Sign in to see your total price and explore available product swaps.
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Boil the potatoes for 12-15 mins until cooked through. Drain and set aside to steam for 5 mins.
- Put the potatoes in a mixing bowl and mash until smooth. Add the mackerel, spring onions and curry powder. Season and mix – the mackerel will flake into pieces.
- Line a dinner plate and a baking sheet with baking paper. Transfer the fishcake mix to the lined plate and pat into a 20cm circle. Brush the top with 1⁄2 tbsp oil, sprinkle over a third of the breadcrumbs and press into the top of the fishcake; invert the fishcake onto the baking sheet. Brush 1 tbsp oil over the top and sides, then scatter over and press in the remaining breadcrumbs. Bake for 25 mins or until golden and crispy.
- Meanwhile, heat the remaining oil in a lidded frying pan over a medium-high heat. Stir-fry the cabbage for 5-6 mins until golden and wilted. Add the garlic and chilli, cook for 2 mins, then add the soy sauce and 4 tbsp water. Cover and steam for 4-5 mins, then remove from the heat. Serve with the fishcake.
- See more Mackerel recipes
