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Smoked Mackerel Croquettes With Beetroot Puree

Rosanna Stevens
These delicious smoked mackerel croquettes in panko breadcrumbs with a smooth and sweet beetroot puree make an easy but elegant canape.
5 from 1 vote
Prep Time 45 mins
Cook Time 15 mins
Total Time 1 hr
Course Appetizer, Snack
Cuisine American
Servings 20 canapés
Calories 101 kcal


  • 1 Saucepan
  • 1 Frying pan
  • 1 blender or food processor
  • 1 large mixing bowl
  • 3 Tupperware containers or small bowls


  • 2 smoked mackerel fillets
  • 300 grams potato
  • 1 tablespoon lemon zest (grated)
  • 75 grams panko breadcrumbs
  • 100 grams plain flour
  • 1 egg
  • 2 beetroot
  • 1 tablespoon parsley
  • 1 tablespoon chives


  • Peel your potatoes and put them in a saucepan of salted water. Bring to a boil and cook for 5-10 minutes until tender. Drain and leave them in the colander to completely steam dry. 
  • Meanwhile, make your beetroot puree by blending cooked beetroot with mascarpone cheese and season with salt and pepper. Set to one side. 
  • Flake your smoked mackerel fillets with a fork into small pieces. 
  • Finely dice your herbs, zest the lemon and prepare your panko station.
  • Take 3 bowls or Tupperware containers and place the flour into one, the egg into another and the panko breadcrumbs into the third.  
  • In a large bowl, mash your potato and then mix with the flaked smoked mackerel fillets, lemon zest and herbs.
  • Take a large teaspoon of the smoked mackerel and potato mixture. and shape it into a ball with your hands. Press it together to compress it, then roll it to form a sphere.
    balls of smoked mackerel and potato mixture
  • Panko the smoked mackerel croquettes by dipping them first into the flour, making sure each side is coated. 
  • Then dip them into the egg, and then into the panko breadcrumbs. 
  • Heat a small frying pan with oil. Using a small frying pan allows you to get a deeper layer of oil for optimum shallow frying, aim for a depth of half a centimetre. 
    smoked mackerel croquettes with panko breadcrumbs
  • When the oil is shimmering, fry the smoked mackerel croquettes in small batches turning occasionally to get each side golden and crispy. 
  • Place the smoked fish croquettes onto kitchen paper to soak up any excess oil after cooking, and then put them on your serving plate. 
  • Using a teaspoon, place a small amount of beetroot puree on top of each smoked mackerel croquette. Finish with a small sprig of chive, and serve.


Calories: 101kcalCarbohydrates: 6gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 74mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 54IUVitamin C: 5mgCalcium: 21mgIron: 1mg
Keyword smoked mackerel croquettes, smoked mackerel recipes
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