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Giant katsu mackerel fishcake recipe
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11 ratings
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
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
1 of your 5-a-day and high in vitamin C
Each serving contains
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Energy
1970kj
470kcal
24%
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Fat
19g
27%
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Saturates
3g
15%
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Sugars
10g
11%
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Salt
1.5g
25%
of the reference intake
Carbohydrate 51g
Protein 19.1g
Fibre 10.3g
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