Smoked mackerel fish cakes with Old Amsterdam cheese

Category: Food

Here I combine two of my favourite Dutch ingredients.
These fish cakes goes perfectly with dutch whole grain Zaanse mustard too.
Dutch 100 %

Preparation time 45
Serves 4


250g floury potatoes, peeled and diced
200g smoked mackerel fillet, trimmed, skin removed
80g grated old Amsterdam cheese
1 medium onion, finely chopped
2tbsp chives, finely chopped
1 lemon, the zest only
100g white breadcrumbs
Salt and freshly ground black pepper
Sunflower oil for the frying

Preparation method

1.Put the potatoes in a saucepan of salted water and bring to the boil. Boil for 15 minutes, or until tender. Drain well and mash. Season with salt and pepper and set aside to cool.

2. Spoon the mackerel mash into a bowl, mix in the onions, cheese, and chives. Add the zest of the lemon and stir until combined. Season to taste. Shape the mixture into 8 fishcakes, roughly 9cm/3½ in diameter, this is easiest with damp hands. Place on a tray and chill in the fridge for at least 15 minutes. Sprinkle the breadcrumbs on a plate and coat each fishcake. Return to the tray and chill again in the fridge for 10 minutes. Heat a wide, heavy-based frying pan, add the oil and fry the fishcakes over a high heat for 2 minutes on each side, or until golden-brown all over. When frying, it’s best not to overcrowd the pan, cook in two batches, if necessary.

3. Serve your fishcakes immediately with a green salad and a nice Dutch homemade mustard.

The magnificent Dutch designed kitchenwear
is by Spiegel Amsterdam store,
which is located at
Nieuwe Spiegelstraat 2a-hs, Amsterdam