Mackerel fishcakes flavoured with North African spices in a piquant tomato sauce.
Start by toasting the spices in a dry frying pan for 2 minutes over a medium heat. Transfer the spices to a pestle and mortar and pound together.
Peel and finely dice the onion. Puree the garlic. Pick the coriander leaves and roughly chop.
Skin and pin bone the mackerel. Puree the mackerel in a food mill or pulse in a food processor.
Add half of the spice mix along with the Maldon sea salt and black pepper to the fish. Mix well and form into small patties or balls.
heat a sauce pan over a medium heat and add a splash of olive oil. Sweat the onion in the olive oil for 5 minutes. Add the garlic and continue to cook for a further 2 minutes. Add the spices, seasoning and stir well. Stir in the chopped tomatoes and cook for 10 minutes on a low simmer.
Cook the mackerel patties in the sauce for around 10 minutes. Cover the saucepan with a lid as you cook them.
Once cooked, stir in the chopped coriander and a squeeze of lemon juice.
«Use any oily fish the same way as the above method. Sardines carry a great flavour for this dish. »