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Smoked mackerel & red quinoa patties

Smoked mackerel & red quinoa patties

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Smoked mackerel & red quinoa patties

Cumin, caraway, chilli & fresh herbs

Cumin, caraway, chilli & fresh herbs

Serves 4 - 6

Cooks In1 hour 30 minutes

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


  • 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)

Recipe From

Jamie Magazine

By Yotam Ottolenghi


  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. Finish them off in the oven for about 8 minutes, or until cooked through.
  11. Cut the remaining lemon into wedges and serve with the hot patties along with soured cream for dipping, if you like.

Watch the video: Stuffed Roast Chicken with Chorizo - Gordon Ramsay (February 2023).