Jamie Oliver

Smoked mackerel & red quinoa patties

Cumin, caraway, chilli & fresh herbs

Smoked mackerel & red quinoa patties

Serves 4 -6
Cooks In1H 30M
DifficultyNot too tricky
Nutrition per serving
  • Calories 488 24%
  • Fat 33.5g 48%
  • Saturates 5.6g 28%
  • Sugars 5.2g 6%
  • Salt 1.3g 22%
  • Protein 18.8g 38%
  • Carbs 31.6g 12%
  • Fibre 2.9g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Yotam Ottolenghi
Tap For Method


  • 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 , to serve (optional)
Tap For Method
Recipe From

Jamie Magazine

By Yotam Ottolenghi
Tap For Ingredients


  1. Lightly toast the cumin and caraway seeds, crush and set aside.
  2. 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.
  3. 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.
  4. Add 3 tablespoons of oil to a medium frying pan and place over a medium–high heat.
  5. 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.
  6. Stir in the cumin, caraway and chilli flakes for 1 minute, then add the onion and spices to the potato and quinoa.
  7. 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.
  8. Mix to combine. Shape the mixture into 12 patties 6 to 7cm wide and 2 to 3cm thick, then set aside.
  9. 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.
  10. 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.
  11. 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.


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