Smoked mackerel & red quinoa patties

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

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)

Recipe From

Jamie Magazine

By Yotam Ottolenghi

Method

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.