Tinned Mackerel Patties – I’ll admit it—this recipe started out as an accident. One of those moments where you open the pantry, see a can of mackerel, and think, What on earth am I going to do with this? I had no plan, no backup dinner idea (unless cereal counts), and a slightly skeptical family waiting for dinner.
But then, inspiration struck. What if I turned the mackerel into patties? It felt risky, but I figured, worst case, I’d end up ordering pizza. Instead, these Tinned Mackerel Patties turned out to be a total win. They’re flavorful, easy to whip up, and somehow make canned fish feel a little fancy.
I’ve since made them more times than I can count—tweaking the spices here, adding fresh herbs there. And the best part? They’re incredibly versatile. You can eat them on a salad, in a bun, or even straight off the pan (no judgment). And that White Cheddar Ranch Dressing? Trust me, it’s the cherry on top—or rather, the sauce on the side.
Why You’ll Love This Tinned Mackerel Patties Recipe?
- Quick and simple: Ready in just 17 minutes, they’re perfect for busy nights.
- Low-carb and gluten-free: Made with coconut flour and ground almonds, these patties fit right into a healthy diet.
- Packed with flavor: Smoky paprika, tangy Dijon mustard, and fresh basil make every bite sing.
- Versatile: Serve them however you like—salad, bun, or straight-up.
- That dressing! It’s creamy, tangy, and honestly good enough to eat with a spoon.
Ingredient Notes:
Here’s why these ingredients work so well together:
- Tinned mackerel: Affordable, flavorful, and rich in omega-3s. If you’re using mackerel in brine or water, add a drizzle of olive oil for richness.
- Coconut flour: A gluten-free binder that absorbs just enough moisture to hold everything together.
- Ground almonds: Adds a hint of nuttiness while keeping the patties light.
- Dijon mustard: Brings a tangy depth of flavor that balances the richness of the fish.
- Smoked paprika: Adds a subtle smokiness that makes these patties feel extra special.
- Fresh basil: For a pop of herby freshness that brightens the dish.
- White Cheddar Ranch Dressing: This optional addition takes these patties to the next level—it’s creamy, cheesy, and tangy all at once.
How To Make Tinned Mackerel Patties?
Making these patties is as easy as it gets. Here’s how you do it:
Step 1: Prep the Pan
Pour the oil from the tinned mackerel directly into a large frying pan. It’s an efficient little hack that adds flavor and saves you from opening another bottle of oil.
Step 2: Mix the Ingredients
In a big mixing bowl, combine the mackerel (don’t forget to flake it first), mayonnaise, finely diced onion, Dijon mustard, egg, coconut flour, ground almonds, fresh basil, salt, pepper, and smoked paprika. Mix it all up until everything’s evenly combined. It’ll feel a bit sticky, but that’s how you know it’s going to hold together.
Step 3: Form the Patties
Divide the mixture into 8 portions and roll each into a ball. Flatten them gently into patties about ½ inch thick. They’ll look small, but trust me, they’re just the right size for perfect bites.
Step 4: Fry to Perfection
Heat the oil in the pan over medium heat. Cook 4 patties at a time, giving them about 3 minutes on each side. Flip them carefully—they’re delicate but will firm up beautifully as they cook. Repeat with the remaining patties.
Step 5: Make the Dressing (Optional but Worth It)
For the White Cheddar Ranch Dressing, mix Greek yogurt, grated cheddar, Dijon mustard, olive oil, tamari, and apple cider vinegar in a small bowl. It’s ridiculously easy and transforms these patties into something restaurant-worthy.
Want To Save This Recipe?
Storage Options:
- Refrigerator: Store cooked patties in an airtight container for up to 3 days. Reheat in a skillet for the best texture.
- Freezer: Freeze uncooked patties on a tray, then transfer to a freezer-safe bag. They’ll keep for up to 3 months. Thaw in the fridge before frying.
Variations and Substitutions:
Feel like experimenting? Here are some ideas:
- Swap the fish: Canned tuna or salmon works just as well.
- Change the herbs: Try parsley, dill, or cilantro for a fresh twist.
- Add spice: A pinch of cayenne or red chili flakes adds a little heat.
- Try a different dressing: Lemon-dill yogurt or classic tartar sauce are excellent alternatives.
What to Serve with Tinned Mackerel Patties?
These patties are versatile and pair well with all kinds of sides:
- Crisp salads: A fresh green salad or slaw adds a crunchy contrast.
- Grains: Serve with quinoa, couscous, or even cauliflower rice.
- Bun or wrap: Make them into a burger or wrap with some lettuce and tomato.
- Dipping sauce: The White Cheddar Ranch is perfect, but garlic aioli or spicy mayo works too.
Frequently Asked Questions:
Can I bake these patties instead of frying?
Definitely. Bake them at 375°F for about 15 minutes, flipping halfway through.
Can I make them ahead of time?
Yep! Form the patties and store them in the fridge for up to 24 hours before cooking.
How do I keep them from falling apart?
Mix the ingredients well, and make sure to handle the patties gently when forming and flipping them. The coconut flour helps with binding.
And that’s it—Tinned Mackerel Patties that are quick, healthy, and absolutely delicious. Whether you’re looking for an easy weeknight dinner or a fun way to use up those cans of mackerel, this recipe’s got you covered. Give it a try, and let me know how it goes—bonus points if you pair it with that dreamy cheddar dressing!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Tinned Mackerel Patties
Ingredients
For the Patties:
- 8 oz canned mackerel fillets in oil approximately 2 small 125g tins; use mackerel in brine or water if preferred
- 2 tablespoons mayonnaise
- 1 small onion finely diced
- 1 teaspoon Dijon mustard
- 1 large egg
- 2 tablespoons coconut flour
- 1 tablespoon ground almonds
- 2 tablespoons fresh basil finely chopped
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- 1 teaspoon smoked paprika
For the White Cheddar Ranch Dressing (Optional):
- ¼ cup full-fat Greek yogurt 60g
- ⅓ cup mature cheddar finely grated (40g)
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ½ teaspoon Dijon mustard
- 2 tablespoons olive oil
- 1 teaspoon gluten-free tamari soy sauce
- 2 tablespoons apple cider vinegar or balsamic vinegar
Instructions
Prepare the Pan
- Pour the oil from the canned mackerel directly into a large frying pan. This oil will be used for shallow frying later.
Mix the Ingredients
- In a large mixing bowl, combine the drained mackerel (flaked), mayonnaise, finely diced onion, Dijon mustard, egg, coconut flour, ground almonds, fresh basil, sea salt, black pepper, and smoked paprika. Mix thoroughly until all the ingredients are evenly combined.
Shape the Patties
- Divide the mixture into 8 equal portions. Roll each portion into a ball, then gently flatten it with your hands to create patties approximately ½ inch in thickness.
Cook the Patties
- Heat the oil in the frying pan over medium heat. Place 4 patties in the pan, ensuring they are not overcrowded, and cook for approximately 3 minutes per side or until golden brown and firm. Remove and set aside. Repeat with the remaining patties.
Prepare the White Cheddar Ranch Dressing (Optional)
- In a small bowl, whisk together the Greek yogurt, grated cheddar, sea salt, black pepper, Dijon mustard, olive oil, tamari soy sauce, and apple cider vinegar until smooth and creamy.
Serve
- Arrange the cooked patties on a serving plate. Drizzle with the prepared dressing or serve it on the side. Enjoy warm as a main course or appetizer.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
