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Kendel Mediterranean Mackerel Potato Patties

  • Cook Time : 15 minutes
  • Total Time : 30 minutes
  • Method : Pan-Fried
  • Cuisine : Mediterranean

Description

Mashed potatoes mixed with mackerel, herbs, olives, and lemon zest, shaped into patties and fried until golden. Serve hot with salad and a squeeze of lemon.

Ingredients

  • 2-425 g cans Jack Mackerel, drained
  • 1 ¾ Irish potatoes, peeled and cubed (medium?)
  • 3 stalks escallion, finely chopped
  • ½ cup chopped parsley
  • 1 tablespoon basil
  • 1 onion, finely chopped
  • ½ sweet pepper, finely chopped
  • 2 tablespoons Kendel Ybarra Olives, sliced (tbs, or count?)
  • 1 teaspoons finely grated lemon rind
  • 1/3 cup panko breadcrumbs (for patty filling)
  • 2 eggs, (reserve 1 for coating)
  • 1 cup panko breadcrumbs for coating
  • 2-3 cups Kendel vegetable oil, for deep frying

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Instructions

  1. Place potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat. Cook for 12 minutes or until tender. Drain and return to the pan over low heat. Toss until excess moisture evaporates. Roughly mash and transfer to a bowl to cool.
  2. Add mackerel, escallion, basil, olives, lemon rind, egg, and breadcrumbs to the cooled mashed potatoes. Season with salt and pepper. Mix well to combine. Using damp hands, shape mixture into patties.
  3. Set up three bowls: one with flour, one with beaten egg, and one with breadcrumbs. Coat each patty in flour, then egg, then breadcrumbs. Place on a greased, paper-lined baking tray. Repeat until all patties are breaded. Refrigerate for 20 minutes until firm.
  4. Heat oil in a large non-stick frying pan over medium heat. Fry 5–6 patties at a time for 2–3 minutes per side, or until golden and crisp. Drain on paper towels.
  5. Serve patties hot with a salad and lemon wedges.