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5 from 4 votes
smoked mackerel fishcakes
Low-Carb Smoked Mackerel Fishcakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Using low-carb wonder food celeriac instead of the usual potatoes, these delicious and easy smoky fishcakes can be baked or fried.

Course: DInner
Cuisine: Healthy, Low Carb
Keyword: celeriac, fishcakes
Servings: 12 patties
Calories: 97 kcal
Author: kellie anderson
  • 500 g celeriac peeled and cubed
  • 250 g smoked mackerel or smoked herring, skin removed
  • 5 spring onions green onions, sliced
  • 1 tbsp Dijon mustard or wholegrain mustard or grated horseradish
  • 2 tbsp chopped fresh dill or parsley if you don't like dill
  • 1 tbsp capers chopped; rinsed if in salt
  • 1 egg lightly beaten
  • 75 g flaxmeal more or less, as required for coating
  • oil for shallow frying if not baking these fishcakes
Creamy Dill and Cucumber Sauce
  • 100 g Greek yogurt or creme fraiche
  • 1 tsp Dijon mustard
  • 2 tsp lemon juice
  • 50 g chopped cucumber
  • 1 tbsp chopped dill or parsley
  1. Steam the cubed celeriac for 15 minutes, until soft. Set aside to cool.

  2. Tear up the fish, then mash all fishcake ingredients in a bowl.

  3. Pop the bowl of fishcake mash into the fridge f0r 30 minutes if possible. This will make it easier to shape into patties.

  4. Divide the fishcake mixture into 12 equal mounds - weigh them if you wish. Use both hands to shape into balls. Flatten slightly to make fishcake shape.

  5. Pour the flaxmeal onto a plate. Coat each fishcake individually, ensuring sides as well as top and bottom are covered.

  6. Either heat oil in a large skillet OR turn oven on to 190C fan/400F.

  7. Either bake on a parchment-lined tray for 20 minutes, turning halfway through cooking time (slick the paper with oil) Or, shallow fry over medium heat for five minutes on each side. Drain on paper towels.

Make the sauce
  1. Add all ingredients to a bowl and mix well. Season with salt and pepper if you wish. Serve with the smoked mackerel fishcakes.

Recipe Notes
  • The nutritional information is based on one baked fishcake and a tablespoon of sauce. Three to four fishcakes would be a serving for most adults.
  • These fishcakes can be frozen after shaping and dipping in flax. Interleave each fishcake with baking parchment before freezing and using within three months. Reheat from frozen, adding an extra five minutes.
  • Another sauce idea is to mix tomato ketchup with a little horseradish for a homemade cocktail sauce. If following a low carb diet, make sure to account for the sugars.
Nutrition Facts
Low-Carb Smoked Mackerel Fishcakes
Amount Per Serving
Calories 97 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 24mg8%
Sodium 90mg4%
Potassium 297mg8%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Vitamin A 88IU2%
Vitamin C 5mg6%
Calcium 53mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.