Smoked mackerel & red quinoa patties

Name: Smoked mackerel & red quinoa patties
Total time: 1 h 30 min
Yield: 4 -6
Ingredients: 1½ teaspoons cumin seeds; 2½ teaspoons caraway seeds; 1 large baking potato (about 500g); 100 g red quinoa; olive oil; 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)

Cumin, caraway, chilli & fresh herbs

“These flavour-packed fishcakes are lovely as they are, but even better served with a poached egg and a green salad. The red quinoa looks great, but if you only have white quinoa to hand, that will be fine, too. ”

Serves 4 -6

Cooks In1H 30M

DifficultyNot too tricky

Fish, Gluten-free, Jamie Magazine

Nutrition per serving

Calories

488

24%
Fat

33.5g

48%
Saturates

5.6g

28%
Protein

18.8g

38%
Carbs

31.6g

12%
Sugars

5.2g

6%
Salt

1.3g

22%
Fibre

2.9g

-

Of an adult's reference intake

Jamie Magazine

By Yotam Ottolenghi

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Ingredients

1½ teaspoons cumin seeds
2½ teaspoons caraway seeds
1 large baking potato , (about 500g)
100 g red quinoa
olive oil
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)

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Jamie Magazine

By Yotam Ottolenghi

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Method

Lightly toast the cumin and caraway seeds, crush and set aside.
Preheat the oven to 220ºC/425ºF/gas 7. Place the potato on a small baking tray and bake for 45 to 60 minutes, or until soft in the middle.
Slice in half, scoop the flesh into a bowl (you should have roughly 350g); the skin can be discarded (or eaten!). Roughly mash the flesh and set aside to cool. Turn the oven down to 190ºC/375ºF/gas 5.
Bring a small pan filled with plenty of water to the boil over a high heat. Add the quinoa and cook for 14 to 15 minutes, or until it’s cooked but still retains a bite. Drain and stir through the potato.
Add 3 tablespoons of oil to a medium frying pan and place over a medium–high heat.
Peel and finely chop the onion. Once the pan is hot, add the onion and a pinch of sea salt and fry for 8 minutes, or until soft and caramelised, stirring frequently.
Stir in the cumin, caraway and chilli flakes for 1 minute, then add the onion and spices to the potato and quinoa.
Flake the mackerel into 1 to 2cm pieces, pick and roughly chop the herbs and beat the egg; add it all to the mixture along with ¾ of a teaspoon of salt, the zest of 1½ lemons and plenty of freshly ground black pepper.
Mix to combine. Shape the mixture into 12 patties 6 to 7cm wide and 2 to 3cm thick, then set aside.
Add 2 tablespoons of oil to a large frying pan and place over a medium–high heat. Once hot, add half the patties and fry for 3 to 4 minutes, or until golden-brown on both sides, carefully turning halfway through.
Remove from the pan and place on a lined baking tray. Add another tablespoon of oil to the pan and continue with the remaining patties in the same way. Finish them off in the oven for about 8 minutes, or until cooked through.
Cut the remaining lemon into wedges and serve with the hot patties along with soured cream for dipping, if you like.