Bubble & Squeak Fish Cakes

These fishy cakes are a brilliant way to use up Christmas or Sunday lunch leftovers, or you can make these fish cakes from scratch, as they’re that good. Filled with omega 3-rich mackerel and vitamin C, and iron-rich parsley, They are a clever way to help kids enjoy eating sprouts.

These also freeze really well so it’s worth making up a batch and freezing before frying so you’ve always got a quick nutritious supper to hand.

Bubble & Squeak Fish Cakes

• 600 g Potatoes ((Mashed with 35g of butter))
• 150 g Smoked Mackerel ((2 fillets – half a pack))
• 100 g Brussel sprouts
• 6 Spring onions ((Finely sliced) )
• 140 g Sweetcorn ((Tinned))
• 1 Lemon ((Just the zest))
• 2 tbsp Parsley ((Finely chopped))
• 2 tsp Chickpea flour
• 1 Egg ((Whisked))
• Salt ((To taste))
• Pepper ((To taste))
• Olive oil

1. If cooking the sprouts from scratch, take off the outer leaves, and slice off the knobbly bottoms. Finely slice and roast in a little olive oil in a 200 degree oven, shaking every 5 minutes. Cook for about 15 minutes until slightly brown and caramelised. If using leftovers, then simply slice the cooked brussel sprouts.
2. Skin and flake the smoked mackerel fillets with a fork.
3. Combine all the ingredients together into a large mixing bowl.
4. Form into little patties to make mini fish cakes.
5. Heat a large non-stick frying pan and add a small glug of olive oil.
6. Cook the patties for 5 minutes each side until brown and crispy.
7. Serve with mayonnaise, ketchup or tartare sauce.

Cooks’ Tip:

• Gauge the size the size of these fish cake by the size of the palm of your child’s hand. Larger for older kids and smaller for littlies.
• To make this low histamine use fresh mackerel fillets, poach and debone. Swap the lemon juice for 1/2 teaspoon sumac powder.

Main Courses

Gluten-free, Low-histamine, Vegetarian