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.

5.0 from 1 reviews

Panko-Crusted Baked Mackerel Cakes

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

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.

Author: Sarah Koszyk, MA, RDN

Recipe type: Entree

Cuisine: American

Serves: 2

Ingredients

• 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)

Instructions

1. 
   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.
2. 
   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.
3. 
   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.
4. 
   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.
5. 
   Serve with a lemon wedge over some mixed greens tossed with some olive oil, salt, and pepper (optional).

Nutrition Information

Serving size: 1 fish cake: ½ cup or 6 ounces Calories: 379 Fat: 22.6 Saturated fat: 5.0 Carbohydrates: 20.2 Sugar: 2.4 Sodium: 424 Fiber: 1.8 Protein: 22.5 Cholesterol: 117

3.4.3177

By Sarah Koszyk, MA, RDN, NBC-HWC