Chilli green salad
This sweet salad is perfect teamed with Thai, Chinese and Japanese meals to give a bit of colour and crunch
Harissa mackerel fishcakes with agrodolce red peppers & garlic yogurt
Serves 2
Easy
Prep:
Cook:
Use storecupboard stars harissa, white miso, sundried tomato paste and crispy chilli oil to make these moreish fishcakes and balance the budget
Skip to ingredients
- 4 large floury potatoes(such as Maris Piper), peeled
- 3 tbsp sunflower or rapeseed oil
- 200g frozen pepper slices
- 2 garlic cloves
- 2 tbsp honey(or use maple or agave syrup)
- 2 tbsp red wine vinegar(or use white wine or cider vinegar)
- 125g can mackerel filletsin spring water
- 1-2 tbsp rose harissa
- 1 lemonzested and cut into wedges
- 2 spring onions
- 4 tbsp plain flour
- 2 tsp nigella seeds(optional)
- handful of soft herbs(such as parsley, coriander, mint or dill)
- 200g natural yogurt(any kind)
Nutrition: Per serving
- kcal887
- fat34g
- saturates10g
- carbs115g
- sugars26g
- fibre11g
- protein25g
- salt0.6g
Method
step 1
Chop the potatoes into small pieces. Tip into a pan, cover with water and add a pinch of salt. Bring to the boil and simmer for 15 mins until tender.
step 2
Meanwhile, heat 1 tbsp oil in a frying pan and fry the peppers for 10 mins. Finely slice 1 garlic clove, add to the pan and fry for 1 min. Stir in the honey and vinegar. Season. Fry for a few minutes more until jammy. Remove from the heat.
step 3
Drain the potatoes and steam-dry for a minute, then mash. Drain the mackerel and add to the mash with the harissa. Season. Add the lemon zest. Finely slice the spring onions and stir in. Mix well, then form into six patties. Will keep chilled for up to two days or frozen for up to three months. Defrost fully before cooking.
step 4
Combine the flour and nigella seeds on a plate, season, then dust the fishcakes on both sides. Put the peppers in a bowl. Heat the rest of the oil in the pan and fry the fishcakes for 2-3 mins on each side until golden and crisp.
step 5
Finely chop the other garlic clove and most of the herbs, then stir into the yogurt. Season, spoon onto plates and top with the fishcakes, peppers and reserved herbs. Serve with the lemon wedges.
