||The formula and manufacture processing of gracilar mackerel cakes will be studied and developed. The mackerel meat, sweet potato power and dried seasoned gracilar will be mixed with water, and then homogenized, emulsified, gelatinized, dried. The semi-dried products will be fried in a microwave fryer to produce puffy and crisper gracilar mackerel cakes. The results showed that the fish paste with the ratio of surimi, starch and water at 3:3:1 was hard to gelatinized due to low moisture content; however, the ratio of that at 1:1:1 was hard to cut slices due too high moisture content. Therefore, the ratio of that at 2:2:1 could obtain fried puffy cakes with puffy ratio over 700%. The L*, a* and b* of the mackerel cakes were 69.1, 2.1 and 23.7, respectively. The hardness and crispness of products were 2.8 kg and 7.5 mm, the water activity of products were under 0.7. The addition of dried gracilar was 1-2% in the sruimi paste. The utilization amounts of mackerel and gracilar will be increased. The gracilar mackerel cakes are nutritive due to higher nutrition values of gracilar and mackerel.