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RECIPE - Smoked Mackerel Tikkis


Is it sad that I am so excited about this recipe? I honestly can’t wait to share it with you. I love fishcakes, I love smoked mackerel, I love chilli and I love falafel and this is a mash-up (literally) of all of those things. Tikkis are an Indian take on the fritter and because this recipe has green chilli, curry powder and cumin in I think I am justified in a little bit of appropriation. Make them in advance for a quick healthy lunch or dinner, smaller they would make an impressive canapé or why not have them for breakfast?



SERVES: Makes 12 tikkis


KITCHEN TIME: 20 mins prep, 8 mins cooking


INGREDIENTS:

1 400g tin chickpeas, drained and rinsed

2 tbsp plain Greek yogurt

1 pack (180g) smoked mackerel fillets, skin removed and flaked

1 large green chilli, deseeded and finely chopped

2 spring onions, finely sliced

1 tsp curry powder

1 tsp cumin

Sea salt and black pepper

To coat: Ground almonds or LSA (LSA is a blend of linseeds, sunflower seeds and almonds, you can grind your own or buy a pack in the shops). You can also use flour or breadcrumbs to coat if not GF.

To serve: Lemon wedges


PREP TIP: Did you know you can freeze smoked mackerel? So next time you are shopping buy a pack and pop it in the freezer to use when you need a quick supper.


METHOD: In a blender blend the chickpeas to a rough chop, then add the Greek yogurt and blend again until fairly smooth (not as much as hummus but close). Remove the mixture from the blender and place in a big bowl with the other ingredients. Form the mixture into small patties (about 40g each). Coat with ground almonds or LSA. At this point the tikkis can be frozen to eat another day or, if eating the same day, put them in the fridge for half an hour to firm up if you have time. Heat a large frying pan to a medium heat. Add a couple of teaspoons of oil, or if you have one use a spray oil to just coat the base of the pan. Fry the tikkis for 3-4 minutes on each side until golden. Serve with the lemon wedges to squeeze over.


SERVING TIP: I love these just with a salad of dressed green leaves, or brown basmati rice cooked with turmeric and cumin seeds. A dollop of yogurt is also nice to dip them in.



For a printable version of this recipe click here



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