Easy Mackerel Patty Recipe

Ingredients

• 680 g (1.5 lb)fresh mackerel fillets
• 60 g (½ cup)breadcrumbs
• 1onion
• 3celery sticks
• 1red pepper
• 2 clovesgarlic
• 2 tablespoonsfresh parsley, chopped
• ¼ teaspoondried oregano
• ¼ teaspoonsmoked paprika
• ¼ teaspoonblack pepper
• 1 teaspoon, adjusted to tastesalt
• 2 largeeggs
• 2 tablespoonsmayonnaise
• 1 tablespoonlemon juice
• As neededcooking oil

Instructions

1. 1

   Prepare the mackerel

   Remove the bones and skin from the fillets, then finely chop the fish. You can ask your fishmonger to do this for you.

2. 2

   Chop the vegetables

   Peel and chop the onion and celery. Remove the stem and seeds from the red pepper and chop it. Peel and mince the garlic, then chop the parsley.

3. 3

   Mix the ingredients

   In a large bowl, combine the chopped mackerel, breadcrumbs, onion, celery, red pepper, garlic, parsley, oregano, paprika, black pepper and salt. Mix well.

4. 4

   Whisk the dressing

   In a separate small bowl, whisk the eggs, mayonnaise and lemon juice until combined.

5. 5

   Combine the mixtures

   Pour the egg mixture over the mackerel mixture and stir until evenly moistened and starting to hold together. If it seems too dry, add a little more mayonnaise.

6. 6

   Shape the patties

   Divide the mixture into 8 equal portions and shape each into a patty about 1.3–1.9 cm (½–¾ inch) thick.

7. 7

   Heat the oil

   Set a large frying pan over medium heat and add enough cooking oil to coat the bottom.

8. 8

   Fry the patties

   Carefully place the patties in the hot pan. Cook for about 3–4 minutes per side, until golden brown and cooked through. Fry in batches if needed to avoid crowding the pan.

9. 9

   Drain the patties

   Transfer the cooked patties to a plate lined with kitchen paper to drain any excess oil.

10. 10

    Serve while hot

    Serve the patties hot with a dipping sauce of your choice or alongside a salad.

What are mackerel patties?

Mackerel patties are fish cakes made by mixing chopped fish with breadcrumbs, egg and flavourings, then shaping and pan-frying the mixture. This Spanish-style version draws on the recipe’s Andalusian setting and uses smoked paprika, parsley and lemon to season fresh mackerel.

The fish brings a rich, savoury flavour, while the chopped vegetables add freshness and texture. Dividing the mixture into eight makes the patties manageable to shape and fry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 622 calories, 36g protein, 18g carbs, 47g fat.

Mackerel and cooking oil contribute much of the fat, while the fish and eggs provide protein. Breadcrumbs supply most of the carbohydrate, with smaller amounts from the vegetables. Pair a patty or two with a generous salad or other vegetables for a balanced plate.

Choosing and preparing the fish

Fresh mackerel: Ask the fishmonger to remove the bones and skin if you prefer not to do it at home. Check the fillets carefully for any remaining bones before chopping.

Chopping: Finely chopped fish mixes more evenly with the other ingredients and helps the patties hold their shape. Avoid turning it into a paste; a little texture is welcome.

Building a mixture that holds

Breadcrumbs: These absorb moisture and give the patties structure. Mix them thoroughly with the fish and vegetables before adding the wet ingredients.

Egg mixture: The eggs, mayonnaise and lemon juice help bind and moisten the mixture. Stir until it begins to come together; if it still seems dry, add mayonnaise a little at a time.

Shaping and frying

Even portions: Divide the mixture into eight portions so the patties cook at a similar rate. Shape them to an even thickness of about 1.3–1.9 cm.

Room in the pan: Coat the base of the pan with oil and fry in batches if necessary. Crowding the pan makes it harder to turn the patties without breaking them.

How to tell when they are ready

Colour: Look for a golden-brown surface on both sides after about 3–4 minutes per side. Keep the heat at medium so the outside browns without rushing the cooking.

Centre: Check that the patties are cooked through before taking them out of the pan. Transfer them to kitchen paper briefly to remove excess oil.

What to serve with them

Fresh sides: A crisp salad pairs well with the rich fish and provides a light contrast. Serve the patties straight from the pan while their edges are still crisp.

Sauce: Offer a dipping sauce of your choice alongside the patties. Lemon juice is already in the mixture, so a simple sauce lets the mackerel remain the main flavour.

Recipe notes & tips

• Ask your fishmonger to debone and skin the mackerel to save preparation time.
• Check the fillets for any remaining bones before chopping.
• Keep the patties an even thickness so they cook at a similar pace.
• Add extra mayonnaise gradually if the mixture feels dry.
• Fry in batches when needed, leaving space around each patty.
• Use a wide, thin spatula to turn the patties carefully.

Variations

• Extra herbs: Add more chopped parsley for a fresher, greener flavour.
• More lemon: Serve with lemon wedges for a sharper finish.
• Milder paprika: Use sweet paprika instead of smoked paprika for less smokiness.
• Finer vegetables: Chop the onion, celery and pepper very finely for a more even texture.
• Smaller patties: Shape the mixture into smaller cakes and keep a close eye on their cooking time.

Common mistakes to avoid

• Leaving bones behind: Check the fillets carefully before chopping and remove any bones you find.
• Patties too dry: Stir in a little more mayonnaise until the mixture begins to hold together.
• Patties too thick: Shape them evenly to about 1.3–1.9 cm so the centres cook through.
• Crowding the pan: Fry in batches to leave room to turn each patty.
• Turning too soon: Let the first side cook for about 3–4 minutes before carefully flipping.
• Using too little oil: Add enough to coat the bottom of the pan for even pan-frying.

How to store

Refrigerate leftover patties in a covered container and eat within 2 days. Reheat in a frying pan over medium heat until hot throughout, turning once; this helps restore some crispness.

Frequently asked questions