This Mackerel Patties recipe is simple, tasty and works every time. Serve these patties with my creamy BBQ sauce and you won’t be disappointed!
I love seafood. A lot. Crab legs, shrimps, fish, mussels, lobster… Oh! I am drooling as typing these words. Today, I have a very SIMPLE, CHEAP, and DELICIOUS Mackerel Patties recipe to share with you. If you enjoy seafood, you definitely don’t want to miss it.
I love using canned mackerel in my recipes because of its versatility, flavor and impressive nutrient profile. Plus, there has been a lot of research done, indicating that regular consumption could help drop your blood pressure and cholesterol, protect against depression, and keep your bones healthy and strong. So if you haven’t tried it already, now it’s a great time to do it. If you’d like to read a little more about Mackerel you can check this article: Mackerel Fish: The Cholesterol-Lowering, Bone-Strengthening Omega-3 Powerhouse
WHERE TO BUY MACKEREL?
I am using Canned Mackerel in Brine in this recipe. It could be found in many large grocery stores, such as WalMart, in canned seafood section, right next to anchovies and sardines. Of course, you can buy canned Mackerel on Amazon. There are several brands out there (such as Bumble Bee, Polar, Chicken of the Sea) and they all work well.
HOW TO MAKE MACKEREL PATTIES
- Drain mackerel, debone and transfer to a mixing bowl. Flake meat with fork.
- Add the rest of the ingredients, excluding vegetable oil, and mix well.
- Using 1/4 cup as a measure, shape into patties.
- Fry in small amount of vegetable oil, on medium heat until golden brown (about 3 minutes per side).
MY CREAMY BBQ SAUCE RECIPE
Mix a 1/4 cup of mayo with a 1/4 cup of BBQ sauce and 2 tablespoons of lemon juice.
WHAT TO SERVE MACKEREL PATTIES WITH
Besides my Creamy BBQ Sauce? 🙂
Serve these tasty Mackerel Patties with garden salad, french fries, pasta, steamed veggies, rice, creamed spinach or kale. I also love placing these on top of Caesar Salad.
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Mackerel Patties Video Tutorial
MACKEREL PATTIES
Ingredients
- 15 oz canned Mackerel in brine
- 2 eggs
- 1/4 cup of grated Parmesan cheese
- 1/2 cup of breadcrumbs
- 2 tbsp. of mayonnaise
- 2 tbsp. of mustard
- 2 tbsp. of chopped chives or scallion
- vegetable oil for frying
Instructions
- Drain mackerel, debone and transfer to a mixing bowl. Flake meat with fork. Flaking mackerel meat with fork
- Add the rest of the ingredients, excluding vegetable oil, and mix well. preparing mixture for mackerel patties
- Using 1/4 cup as a measure, shape into patties.
- Fry in small amount of vegetable oil, on medium heat until golden brown (about 3 minutes per side).
Nutrition
PIN THIS MACKEREL PATTIES RECIPE FOR LATER!
I’m a pescatarian doing the Keto thing so substituted 1/3 cup almond flour for the breadcrumbs and increased the Parmesan to 1/3 cup. These are delicious! I made the creamy BBQ with Stubbs since it’s a great low carb sauce. This is my first experience with mackerel, and it didn’t disappoint! Thank you!
Thank you so much for reporting back, Reba! I am glad you liked them!
Thank you Tania, for this simple yet awesome recipe! I have made it before as a more affordable alternative to Salmon cakes, but you have truly helped me simplify it more! And the BBQ cream sauce???! Sounds wonderful! Going to try it all soon!
Thank you, Rich! Can’t wait for you to try the sauce, too! 🙂
Loved it. Just would like some onion flavor. Maybe grate a tablespoon next time. I mash the little bones, you cant tell and I bet its good for you too. I wasn’t sure about the creamy BBQ, but I’m glad I tried it! Thanks!
Thank you so much, Teresa! I am glad you enjoyed these!
I like your style of cooking I follow a lot of your recipes
Thank you so much, Leonard! I appreciate that!
I remember my mom always rinsing and draining the fish while still in the can several times then deboning and flaking. It removed a lot of the briney and fishy taste/smell.
Gina just wanted to say I too remember my mom making this she always made mac and cheese and baked beans to go with it. Maybe not the most healthy but good to the last bite