- 500g of fillets of mackerel
- 2 tsp green chilli (finely chopped)
- 2 cloves of garlic (peeled and crushed to a paste)
- 2 tsp fresh ginger (finely grated)
- 1 tbsp of chopped coriander leaves
- Zest of lemon
- Sea salt and freshly ground black pepper
- 1 tbsp olive oil
- 10g butter
- Cous-cous (to coat the cakes)
Rory O'Connell's Mackerel Cakes with Spiced Tomato Oil
- Cut 250g of the mackerel into 1 cm pieces. Place the remaining 250g in a food processor and using the pulse button, render it to a coarse puree. This takes only a matter of seconds.
- Mix the diced and pureed mackerel in a bowl with the chilli, garlic, ginger, coriander and lemon and season with salt and pepper. (Fry a tiny piece of the mixture in a pan until cooked and taste to check the seasoning.)
- Shape the mixture into 4 round neat cakes with straight sides and flat on top and bottom.
- Roll in the cous-cous to coat top, bottom and sides. The cakes can be refrigerated until later if necessary.
- Next, heat the oil and butter in a small pan until foaming and add the cakes. Reduce the heat somewhat and cook on both sides until golden in colour and firm to the touch.
- Serve the cakes on hot plates with Spiced Tomato Oil.
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