Panko-Crusted Baked Mackerel Cakes


30 Minute Meals, American, Baking, Cooking Methods, Course, Cuisine, Dinner, Health and Diet, Low-Sugar, Lunch, Main Dish, Meals, Recipes
  • By Sarah Koszyk, MA, RDN on
  • July 4th, 2016

6-Final Mackerel Cakes
I absolutely love seafood. And I’m all about simplicity and ease. Using canned fish is fast and healthy.
9-Final Mackerel Cakes
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.
7-Final Mackerel Cakes
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.
8-Final Mackerel Cakes

Panko-Crusted Baked Mackerel Cakes
 
Prep time
Cook time
Total time
 
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:
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

 

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