3 cans Season Skinless & Boneless Fillets of Mackerel in Olive Oil (4.375 oz size.), drained; 1 whole egg, lightly whisked; 2 tsp dijon mustard; 1 tbsp mayo (use the good stuff here, we love ...

1. Place the mackerel into a large bowl and gently squash with a fork. Add the potato, spring onions, garlic, chilli and parsley. Season with salt and pepper.

The cakes are typically made by turning the mackerel flesh into a paste and then lightly seasoning it with fish sauce, salt, sugar and coarsely ground black pepper.

If your mackerel is smoked, you can flake it over salads, add it to fish cakes, or even use it as paté. Mackerel fillets are meaty and robust. They hold their form well even when cooked on high heat.

(Makes 4 to 6 fish cakes) Ingredients. 1 cup shredded cooked snoek or other fish (no bones) 2 x 170 g cans shredded tuna in water, drained. 1 onion, finely chopped ...

(Makes 4 to 6 fish cakes) Ingredients. 1 cup shredded cooked snoek or other fish (no bones) 2 x 170 g cans shredded tuna in water, drained. 1 onion, finely chopped ...