I absolutely love seafood. And I’m all about simplicity and ease. Using canned fish is fast and healthy.
Mackerel is full of omega-3 fatty acids which are fabulous for brain, skin, and heart health. The best part about these Panko-Crusted Baked Mackerel Cakes is that you can substitute the mackerel with other fish such as canned or fresh salmon or tuna.
There are many ways to get your omega-3s on. I enjoy eating my mackerel cakes over a bed of mixed greens tossed in some olive oil, salt, and pepper. This dish can be a main entrée – just add a chunk of crusty bread and a side vegetable for a complete meal.
- Cooking spray
- 2 4.5 ounce cans of mackerel in olive oil
- ⅓ cup panko or homemade breadcrumbs
- ½ Tbsp dried parsley
- ¼ cup red onion, finely diced
- 1 egg
- 2 Tbsp panko or homemade breadcrumbs
- 1 tsp dried dill
- ½ tsp paprika
- 1 tsp lemon zest
- Salt & Pepper to taste
- Lemon wedges (optional)
- Mixed greens (optional)
- Olive oil (optional)
Preheat the oven to 325° Bake. Cover a baking sheet with tin foil for easy clean up and spray with a non-stick cooking spray. Open the cans of mackerel and drain the excess oil.
In a small skillet, toast ⅓ cup of the panko over medium heat until light brown in color. Remove from heat. Put the panko in a small bowl, add the dried parsley, and stir to combine.
Finely dice the onion. In a separate bowl, add the onion, egg, 2 Tbsp panko, dill, paprika, lemon zest, salt, and pepper to the mackerel. Mix together so everything is combined and the mackerel is still chunky. Form two fish cake patties using a ½ cup measuring cup.
Place the toasted panko and parsley mixture on a plate. Gently coat each mackerel patty with the panko mixture. Place the coated patties on the baking sheet. Bake for 15 minutes.
Serve with a lemon wedge over some mixed greens tossed with some olive oil, salt, and pepper (optional).