• 450g floury potatoes, peeled and cut into approx 4cm squared (about 2 medium potatoes)
  • 200g hot smoked mackerel fillet
  • 2 tsp Dijon mustard
  • 1 large egg, separated
  • 60 g (1 bunch) spring onions, thinly sliced
  • 15g (small bunch) of chives or dill, finely chopped
  • 2 tbsp of flour to dust
  • 8 tbsp fine breadcrumbs
  • Vegetable oil or olive oil to fry

to serve

  • 80g reduced fat sour cream
  • 200g Soft or Little Gem lettuce leaves for serving, shredded washed and drained
  • 400g cucumber, peeled and thinly sliced
  • 4 burger buns, split and toasted
  • 1/2 lemon


  1. 1

    Boil the potatoes in salted water until cooked through, about 15-20 minutes. Drain well and allow to steam dry over a colander before mashing the potatoes with a fork and setting aside to cool

  2. 2

    Meanwhile gently fry the spring onions in 1 tbsp oil for 2-3 minutes until soft, then spread on a plate to cool

  3. 3

    Meanwhile, use your fingers to remove skin and bones and shred the smoked fish into smaller flakes

  4. 4

    Stir the mustard, egg yolk and ½ tsp salt into the mashed potato mixture. Gently fold in the flaked fish and the cooked spring onion with ½ the herbs until everything is evenly distributed and holding together nicely

  5. 5

    Separate the mixture into 4 and roll into balls. Pat each ball into a flat patty about 3cm thick

  6. 6

    Lay the breadcrumbs on a large plate and briefly whisk the egg whites in a bowl. Dust the fish cakes both sides with flour, then coat in the egg white, then roll to coat in the breadcrumbs. Place on the plate with the remaining breadcrumbs until ready to cook

  7. 7

    Mix the remaining herbs into the sour cream and season to taste with salt and pepper

  8. 8

    Heat ½ cm oil in a large frying pan and place the pan over a moderately high heat. Fry  for about 2 minutes each side and the fish cakes have turned golden brown with a good crust

  9. 9

    Serve the fishcakes in the burger buns with the lettuce, cucumber, a squeeze of lemon, and the herby sour cream. 

Nutritional Details

Each serving provides
  • Energy 3128kj 747kcal 37%
  • Fat 30.0g 43%
  • Saturates 5.8g 29%
  • Sugars 7.9g 9%
  • Salt 2.4g 40%

% of the Reference Intakes

Typical values per 100g: Energy 632kj/151kcal

Each serving provides

87.0g carbohydrate 7.2g fibre 29.0g protein One of your 5 a day

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