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Smoked mackerel & red quinoa patties
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Total Time:
1 hour 30 minutes
Elevate these delicious fishcakes with a poached egg and fresh salad. Substitute white quinoa if red is not available.
Ingredients:
  • 1½ teaspoons cumin seeds
  • 2½ teaspoons caraway seeds
  • 1 large baking potato (about 500g)
  • 100 g red quinoa
  • 1 onion
  • 1 tablespoon Urfa chilli flakes (or ⅔ teaspoon regular chilli flakes)
  • 3 x 200 g smoked mackerel fillets skin off, pin-boned, from sustainable sources
  • 1 bunch of fresh parsley
  • ½ a bunch of fresh tarragon
  • 1 large free-range egg
  • 2½ lemons
  • 120 soured cream (optional)
Instructions:
  • Begin by lightly toasting the cumin and caraway seeds, crushing them gently, and setting them aside. Preheat the oven to 220ºC/425ºF/gas 7. Bake the potato on a small baking tray for 45 to 60 minutes until soft. Slice the potato in half, scoop out roughly 350g of flesh into a bowl, discard the skin. Roughly mash the flesh and let it cool. Reduce the oven temperature to 190ºC/375ºF/gas 5. Boil quinoa in a small pan for 14 to 15 minutes until cooked with a bite, then drain and mix with the potato. In a frying pan, heat 3 tablespoons of oil on medium-high heat. Add finely chopped onion and a pinch of sea salt, cook for 8 minutes until caramelized. Stir in toasted cumin, caraway, and chili flakes for 1 minute, then combine with the potato and quinoa. Break the mackerel into small pieces, chop the herbs, beat the egg, add all to the mixture with ¾ teaspoon of salt, zest of 1½ lemons, and black pepper. Shape into 12 patties and set aside. Fry half the patties with 2 tablespoons of oil in a pan for 3 to 4 minutes until golden-brown, then transfer to a lined baking tray. Fry the remaining patties in the same way with another tablespoon of oil. Finish them in the oven for 8 minutes until cooked through. Serve with lemon wedges and soured cream for dipping.

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