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Mediterranean mackerel and potato patties
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Prep Time:
50 minutes
Cook Time:
25 minutes
Total Time:
75 minutes
Try this modern twist on a classic favorite - crispy crusted mackerel with a refreshing bean and tomato salad. Delicious and satisfying!
Ingredients:
  • 800g desiree potatoes, peeled, chopped
  • 2 x 115g cans Mediterranean Style Skinless and Boneless Mackerel Fillets
  • 3 green onions, finely chopped
  • 125.00 ml chopped fresh basil leaves
  • 40.00 ml sliced kalamata olives
  • 1 tsp finely grated lemon rind
  • 1 egg, lightly beaten
  • 332.50 ml panko breadcrumbs
  • Rice bran oil, for shallow frying
  • 200g grape tomatoes, halved
  • 400g can cannellini beans, drained, rinsed
  • 2 tsp finely chopped fresh oregano leaves
  • 1 gem lettuce, leaves separated
  • 40.00 ml balsamic vinegar dressing
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan, cook the potato in cold water until tender. Drain and return to the pan over low heat until liquid has evaporated. Roughly mash and transfer to a bowl to cool.
  • 1. Drain the mackerel, saving the olive slices. Combine the mackerel, reserved olives, green onion, basil, kalamata olives, lemon rind, egg, and 1/3 cup breadcrumbs with the potato. Season with salt and pepper. Mix well. Shape into 8 patties using damp hands.
  • Take the rest of the breadcrumbs and spread them in a shallow dish. Coat the patties with breadcrumbs, shaking off any extra. Place them on a baking paper-lined plate and chill in the fridge for 20 minutes, or until they become firm.
  • Prepare Tomato and Cannellini Bean Salad: Mix together fresh tomato, cannellini beans, fragrant oregano, and crisp lettuce in a bowl. Drizzle with dressing and add a pinch of salt and pepper. Gently toss to blend all the flavors together.
  • Heat oil in a large non-stick frying pan until it reaches 1cm up the side of the pan. Shallow-fry patties until golden and crisp, about 2 to 3 minutes per side. Drain on paper towel and serve with salad and lemon wedges.

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