Giant katsu mackerel fishcake recipe

Name: Giant katsu mackerel fishcake
Yield: Serves 4
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

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

Shop your ingredients

Tesco All Rounder Potatoes 2Kg
Aldi Price Match
750g potatoes, peeled and cut into 2-3cm chunks
£1.32
£0.66/kg
Alva Mackerel Fillets in Sunflower Oil 120g
Everyday Low Price
2 x 125g tins mackerel in katsu curry sauce
£1.20
£10.00/kg DR.WT
Tesco Bunched Spring Onions 100G
49p Clubcard Price
(£4.90/kg)
Offer valid for delivery from 08/09/2026 until 05/10/2026
4 spring onions, trimmed and thinly sliced
£0.69
£6.90/kg
Tesco Medium Curry Powder 80G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
1½ tbsp medium curry powder
£1.25
£15.62/kg
Tesco Pure Vegetable Oil 1L
Aldi Price Match
2 tbsp vegetable oil
£1.45
£1.45/litre
H.W. Nevill's Medium Sliced Wholemeal Bread 800g
Aldi Price Match
3 wholemeal bread slices, blitzed to fine crumbs
£0.55
£0.69/kg
Tesco White Cabbage Each
Aldi Price Match
1 Savoy cabbage, quartered, cored and sliced thickly
£0.89
£0.89/each
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Red Chillies 60G
Aldi Price Match
1 red chilli, deseeded if you like and finely diced
£0.51
£8.50/kg
Tesco Reduced Salt Soy Sauce 150Ml
2 tbsp reduced-salt soy sauce
£0.55
£3.67/litre

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.