Mackerel Patties That Taste Like the Coast Came Home
Ingredients
- 2 cans (15 oz each) canned mackerel, drained well
- 1/2 cup plain breadcrumbs
- 1 large egg
- 1/4 cup mayonnaise
- 1/4 cup finely diced yellow onion
- 2 tablespoons finely diced celery
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
- 3 tablespoons olive oil or vegetable oil for pan frying
Instructions
- Drain the canned mackerel thoroughly and press dry with paper towels to remove as much moisture as possible.
- Flake the mackerel with a fork in a large mixing bowl until broken down but still slightly chunky.
- Add the egg, mayonnaise, mustard, lemon juice, garlic powder, smoked paprika, salt, and pepper. Mix until evenly combined.
- Fold in the diced onion, celery, parsley, and breadcrumbs. Stir gently until just combined.
- Let the mixture rest for 5 minutes so the breadcrumbs absorb the moisture and the mixture firms up.
- Divide into 8 equal portions and shape each into a patty about 3/4 inch thick, pressing firmly so they hold together.
- Heat oil in a large skillet over medium heat until hot but not smoking.
- Cook patties for 4 to 5 minutes per side without moving them, until each side is deep golden brown and a crust has formed.
- Transfer to a paper towel-lined plate and rest for 1 to 2 minutes before serving. Serve with lemon wedges and your choice of sauce.
Notes
Always drain canned mackerel thoroughly and press it dry with paper towels before mixing — excess moisture is the main reason patties fall apart in the pan.