Recipe

Cornish Mackerel with Savoury Seaweed Flakes

45 mins

Serves 4

Ingredients

For the fish cakes  :
500g mackerel fillets with pinned bones remove 
3 spring onions finely chopped 
2 red chillies, chopped 
2 tbsp fresh coriander chopped 
2 cloves garlic, chopped 
100g green beans chopped into small rings 
2 stems of lemon grass chopped 
1 tsp vegetable oil
 1 tsp Savoury Seaweed Flakes
 1 large pinch of Original Cornish Sea Salt

   For the mango and avocado salsa:
  1 cucumber peeled, halved lengthways and de-seeded 
1 ripe avacado diced 
1 mango sliced and diced 
2 chillies deseeded & finely chopped 
I red onion finely chopped 
2 tbsp fresh corriander leaves chopped 
2 tbsp fresh mint chopped 
½ tbsp nam pla (fish sauce)

Cornish mackerel with Savoury Seaweed Flakes served with a mango and avocado salsa. These little fish cakes are wonderful, they work well with the crunchy Cornish Seasalt with the added bonus they don't require any egg or flour for binding or coating.

Instructions

Cut fish into small pieces and put in food processor.
Add the chillies, coriander, garlic, lemongrass, Savoury Seaweed Flakes and fish sauce, blend to a paste.
Transfer to a bowl. Add green beans & spring onions and gently mix. Chill in refrigerator for approx 20 minutes.
Using a heavy-based frying pan heat oil over a medium to high heat.
Shape the chilled paste into small cakes using your hands.
Carefully lower the fish cakes into the hot oil, fry until lightly cooked, crisp and brown, turning once during cooking - approx 1 minute on each side.
Remove from the oil using a slotted spoon and set aside on absorbant kitchen paper. Repeat the process with the remaining fish cakes.
For the salsa - combine all ingredients, gently stir, cover and leave in the fridge until ready to serve.
Place the fish cakes on a plate, serve the salsa alongside and enjoy!

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