Smoked Mackerel & Red Quinoa Patties (Yummly Demo)

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.

(Original recipe from: http://www.jamieoliver.com/recipes/fish-recipes/smoked-mackerel-red-quinoa-patties/)

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Smoked Mackerel & Red Quinoa Patties (Yummly Demo)

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 20 minutes

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.

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)

Instructions

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