These succulent mackerel patties are easy, versatile and work as an appetizer or main dish. Filled with healthy, protein-rich ingredients like Greek yogurt and eggs, a few bites of these healthy, yet delicious mackerel patties will fill you with joy.
As great as fresh mackerel is, using canned mackerel allows you to speed up the cooking and works equally as well in a patty.
Why You Should Make These Mackerel Patties
There are plenty of reasons to give these mackerel patties a try.
- Easy way to get more fatty fish into your diet (a food many of us don’t eat enough of).
- Contain 21g of protein from just 312 calories.
- Can be ready within 30 minutes (perfect for a midweek meal)
- Uses lots of delicious spices and ingredients like paprika, dijon mustard and garlic powder.
- Easy to make (essentially, put the ingredients in one bowl, shape into patties and cook for 6 minutes).
- Uses storeboard cupboards that you most likely have on hand.
- Can be used in salads or buns as a main meal or eaten on their own as an appetizer.
- Recipe is easy to reduce in quantity if you want to cook for less people.
- Easy to substitute different ingredients if you don’t have particular ones on hand (see our substitution guide below).
What Mackerel to Choose
Mackerel has one of the highest concentrations of mercury in fish, but it does differ depending on the type of mackerel. The mean mercury concentration levels (PPM) of the different types of mackerel are list below, using data from the FDA.
- Atlantic Mackerel (North Atlantic) – 0.05
- Chub Mackerel (Pacific) – 0.088
- Spanish Mackerel (South Atlantic) – 0.182
- Spanish Mackerel (Gulf of Mexico) – 0.454
- King Mackerel – 0.73
As seen above, King Mackerel is the type of mackerel with the highest concentration of mercury, so it’s best to lower mercury Atlantic or smaller mackerels.
Canned Mackerel vs Fresh Mackerel
When used as part of a patty, canned mackerel has a few advantages over fresh:
- Far easier to buy at a supermarket and no trips to the seafood counter needed.
- No need to cook the mackerel separately before adding to the patty mixture.
- Both canned and fresh mackerel are the same nutritionally.
- Canned mackerel costs less than fresh.
Substitutes for Mackerel Patties
- Sour cream / Non-fat Greek yogurt. Sour cream has a similar consistency to Greek yogurt and have fairly similar tastes. However, sour cream is higher in calories and fat and lower in protein, so take that into consideration if you’re following a diet.
- Natural yogurt / Greek yogurt. Natural yogurt will have a thinner consistency as Greek yogurt is strained and the whey is removed. They have similar nutritional profiles.
- Lime juice / lemon juice. Lime juice is a great substitute for lemon juice as it can be substituted 1:1, has similar tastes and similar acidity levels.
- Yellow mustard / dijon mustard. Yellow and dijon mustard are very similar and can be substituted 1:1. Dijon mustard tastes more tangy and slightly spicier than yellow mustard, which is more mild.
- Dill / parsley. Dill has a deliciously fresh, citrus-like taste, with a slightly grassy undertone. The trademark subtle sweetness means it works particularly well with garlic and mint, and it’s sometimes used as a substitute for parsley.
- Onion powder or onion granules / onions. You need to substitute 1 tbsp of onion powder or granules, (or 3 tsp) for 1 medium onion.
- Garlic cloves / garlic powder. Garlic powder has a more intense and concentrated flavor compared to the more subtle flavors found in cloves. You need to substitute 8 garlic cloves for 1 tsp of garlic powder.
What to Serve with Mackerel Patties
Once you’ve cooked the mackerel patties, there are a few things you can serve them with:
- On a bun. Slice some tomatoes, red onions and a dollop of Greek yogurt.
- On their own. Squeeze some lemon juice with a dollop of Greek yogurt for a tasty snack
- On a salad. Throw it on some veggies and crispy greens for extra nurtition.
- To Store. Cooked mackerel patties can be refrigerated for up to 2 days. Store in an airtight container.
- To Freeze. Cooked mackerel patties can be frozen for up to 3 weeks. Thaw in the refrigerator, then reheat on the stovetop. See cooking instructions below.
- To Reheat. Lightly brush some oil in a skillet and heat on the stovetop.
Mackerel Patties Ingredients
To make this mackerel patties, you’ll need the following ingredients to make 5-6 patties.
- Canned mackerel – 1 can (15 ounces/425g)
- Non-fat Greek yogurt – ¼ cup (75g)
- Lemon – 1 (2-3 tbsp lemon juice)
- Dijon mustard – 2 tbsp
- Chopped fresh parsley – 2 tbsp
- Onion – 1
- Eggs – 2
- Wholemeal bread crumbs – ½ cup (75g)
- Garlic powder – 1 tsp
- Paprika – ½ tsp
- Olive oil – 1 tbsp
How to Make Mackerel Patties
Step 1 – Crack the eggs and add to a mixing bowl.
Step 2 – Drain the mackerel, add to a mixing bowl and cut the mackerel up a little. Take out the bones.
Step 3 – Add the bread crumbs, Greek yogurt, dijon mustard, lemon juice, onion, garlic powder and paprika.
Step 4 – Use a fork to mix the ingredients and break the mackerel up further. Gently stir in the parsley.
Step 5 – In the meantime, add the olive oil in the pan and cook at a medium heat. Shape the mixed ingredients into patties and transfer them to the pan. There should be enough for 5 or 6 patties with ½ inch thickness.
Step 6 – Fry for about roughly 6 minutes in total, flipping them halfway through (or 3 minutes) until the patties are golden brown. Serve topped with Greek yogurt and any remaining lemon juice.
These tasty and versatile mackerel patties work great as part of a salad or in a bun. They are full of healthy ingredients, filled with protein and are perfect as a midweek meal.
- 1 can (15 ounces/425g) mackerel, drained
- ¼ cup (75g) non-fat Greek yogurt
- 1 lemon, juiced (2-3 tbsp lemon juice)
- 2 tbsp dijon mustard
- 2 tbsp chopped fresh parsley
- 1 onion
- 2 eggs
- ½ cup (75g) wholemeal bread crumbs (or 2 slices of bread)
- 1 tsp garlic powder
- ½ tsp paprika
- 1 tbsp olive oil
- Crack the eggs and add to a mixing bowl. Drain mackerel, add to a mixing bowl and cut the mackerel up a little. Take out the bones.
- Add the bread crumbs, Greek yogurt dijon mustard, lemon juice, onion, garlic powder and paprika.
- Use a fork to mix the ingredients and break the mackerel up further. Gently stir in the parsley.
- In the meantime, add the olive oil in the pan and cook at a medium heat.
- Shape the mixed ingredients into patties and transfer them to the pan. There should be enough for 5-6 patties with ½ inch thickness.
- Fry for about roughly 6 minutes in total, flipping them halfway through (or 3 minutes) until the patties are golden brown.
- Serve topped with Greek yogurt and any remaining lemon juice.
Amount Per Serving Calories 312Total Fat 16gSaturated Fat 3.5gCholesterol 53mgSodium 216mgCarbohydrates 20gFiber 1.5gSugar 3gProtein 21g
Want More Delicious, Mediterranean Style Recipes?
If you’ve cooked this recipe, be sure to leave a comment or review! But if you’re looking for more:
- Find more Mediterranean-style recipes on our website.
- Try our free 7 day Mediterranean diet plan with 20 recipes.
- Get our 4-week Mediterranean diet plan, Med in 28 plan, that makes following the Mediterranean diet a breeze!