Mackerel is often overlooked in favour of other canned fish, but it is a rich source of omega-3 fatty acids and is richer and is milder in flavour than tuna. So in this recipe we use mackerel to make some lovely potato patties filled with capers, parsley,shallots and tasty Parmesan cheese.
When crumbed the patties are baked using a spray of olive oil making them lower in calories than fried patties.
I have used a large coffee lid as a useful mould to make the patties which when lined with cling wrap makes them so easy, with one flip, to transfer to a lined tray for freezing and later baking.
Adding the capers in wine vinegar and parsley gives a little sharpness to the creamy potatoes.
These patties can be frozen crumbed and ready to bake as needed or firmed in the fridge before crumbing and baking. They are delicious served with a garden salad dressed in vinaigrette and a sprinkle of lemon juice.
Do give this mild flavoured, nutritious, sustainable canned fish a place in your diet. This recipe used mackerel in brine as we used butter, but try mackerel in olive oil on some good sourdough bread with a sprinkling of capers or other marinaded antipasto vegetables for a delightful open sandwhich.
- 2 Cups Red potatoes, peeled and cut into cubes
- 50 g Butter
- 100g Tin Mackerel in brine drained
- 2 Tblsp Capers in wine vinegar, chopped
- 1 Tblsp Parsley, finely chopped
- 2 stems of shallot, chopped
- Parmesan cheese, grated
- Salt and freshly ground black pepper
- Olive oil spray
- Lemon to serve
- Peel the potatoes and chop them into cubes.
- Steam for 20 mins until cooked
- Rice the potato cubes while they are warm and add the butter.
- Mix the mashed potato well and set aside to cool.
- Flake the mackerel
- Mix the flaked mackerel into the mashed potato
- Stir in the Parmesan cheese, chopped parsley, capers and shallots
- Season with salt and freshly ground black pepper to your taste, adding more cheese or capers as you wish
- Spoon the mixture into a lid that is about 1cm deep and lined with cling wrap
- Press to fill the lid with the mixture. (you can also use scone or biscuit cutters)
- Turn out the portions onto a tray lined with baking paper using the cling wrap to ease the patty from the lid. Repeat till you have used all the mixture. Then cover with another piece of baking paper
- Place the tray with the covered patties into a large clip lock bag and place into the freezer to set for a few hours or overnight
- Next day remove the frozen patties from the freezer and proceed to crumb them.
- Mix together the plain flour and some dried herbs. Season with salt and freshly ground pepper.
- Dredge the patties, that have been taken straight from the freezer, in the flour mix.
- Then in turn, the place each patty in the beaten egg, covering all sides
- Then place them into a plate with bread crumbs, coating all sides of the patties well.
- Place the crumbed portions on a tray lined with a large sheet of baking paper, turning it over the prepared patties, and put the tray into large clip lock bag
- Freeze till required
- When needed, Preheat your oven to 180°C or 350°F.
- Place the patties directly from the fridge onto a tray lined with baking paper.
- Spray lightly with olive oil spray
- Bake for 30-35 minutes or until golden in colour.
- Serve with a salad of mixed greens or other vegetables of your choice. I have served my patties with a salad of shredded purple and green cabbage with grated carrot, celery , green apple and radish batons dressed with a white balsamic vinaigrette.