MACKEREL PATTIES RECIPE WITH CRACKERS RECIPES

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EASY KIDS' FISH CAKES RECIPE - BBC FOOD



Easy kids' fish cakes recipe - BBC Food image

You can make these easy fish cakes from any pre-cooked fish - tinned salmon or tuna or smoked mackerel. You could also bake a salmon or haddock fillet in the oven from fresh or frozen.

Provided by Jo Ingleby

Prep Time 30 minutes

Cook Time 30 minutes

Yield Serves 2-3

Number Of Ingredients 10

2 medium potatoes (or sweet potatoes)
200g/7oz cooked fish- use either smoked mackerel or a tin of tuna or salmon
a small lemon, juice only
freshly ground black pepper
100g/3½oz cream crackers or similar savoury biscuits (or breadcrumbs if you have them)
1 tbsp vegetable or sunflower oil
2 spring onions, chopped
1 tbsp chopped chives or parsley
1 tbsp grated cheddar
1 tsp wholegrain mustard

Steps:

  • Adult’s job: Preheat the oven to 220C/425F/Gas 7.
  • Kid’s job: Wash the potatoes and then an adult can boil the potatoes whole with their skins on. After 20-30 minutes the potatoes should feel soft when an adult pushes a small knife in - if not, cook them for a few minutes more and then rinse them and leave to cool.
  • Kid’s job: Once the potatoes have cooled, kids can then peel the skin off the potatoes with their fingers and squash the flesh into a bowl. Mash the potato using a masher, fork or clean fingers.
  • Kid’s job: Add the fish and mix well. Add the lemon, a little pepper and any of the optional extras you like. Have a taste - you can add more pepper or lemon, if you like. All of the ingredients are cooked at this point so it is safe to taste!
  • Kid’s job: Place the crackers in a sandwich bag and wrap it in a clean tea towel or layers of kitchen paper. Crush the crackers using a rolling pin - it is safer to roll over the crackers rather than bashing! Pour the cracker crumbs onto a plate. Have a bowl ready with some water for dipping hands in.
  • Kid’s job: Get your hands a little bit wet and roll small balls of the fishcake mixture. Don’t worry too much about making perfect balls - you can flatten them into patties. Get the outside of the fishcakes damp again and push them into the bowl of crushed crackers - you want a light coating of crumbs all over the fishcakes.
  • Kid’s job: Pour the oil over the bottom of a baking tray and place the fishcakes on top. Turn them all over once so that they have a little oil on each side. An adult can place the baking tray into the preheated oven.
  • Adult’s job: Bake the fishcakes for 10 minutes on one side and then turn the fishcakes over before placing them back in the oven for another 10 minutes or until the fishcakes are golden-brown. Carefully remove from the oven and leave to cool slightly before serving.

SAMBAL BELACAN RECIPE - NYT COOKING



Sambal Belacan Recipe - NYT Cooking image

For many families in Singapore, a meal is not complete without a generous side of sambal belacan. The highlight of the condiment is belacan, fermented shrimp paste, which lends an aromatic pungency. This popular hot sauce, accented with makrut lime leaf, is slung over noodles, stuffed into fried mackerel, or used as a dip for crispy prawn crackers. This recipe is adapted from food writer Sharon Wee’s cookbook, “Growing Up in a Nonya Kitchen.” Ms. Wee, who is Peranakan (an ethnic group with mixed Malay, Chinese and European heritage), said in her book that no Peranakan woman “would be worth her salt if she could not concoct this at home.”

Provided by Clarissa Wei

Total Time 10 minutes

Yield Makes about 1/4 cup

Number Of Ingredients 6

1/2 ounce/15 grams belacan, also known as dried shrimp paste (about ¼-inch slice; see Tip)
3 Holland chiles or other fresh red chiles
1 fresh makrut lime leaf, stem and rib removed
1/4 teaspoon granulated sugar, plus more to taste
Salt (optional) 
2 calamansi limes or 1 regular lime, quartered  

Steps:

  • Belacan has an intense aroma, so it is best to open a window or turn on the stove’s exhaust fan to its highest setting when toasting it. Toast the belacan in a frying pan over medium heat, using the back of a spatula to rub it against the surface of the pan. Stir and continue to toast until it is brittle and lightens in color, about 5 minutes. Remove from the heat and reserve.
  • Seed the chiles if you prefer a milder sauce. Finely chop the chiles. Transfer the chiles and makrut lime leaf to a mortar, and grind with a pestle until blended. Stir in the toasted belacan and continue to pound until you obtain a fine, dark paste. If you don’t have a mortar and pestle, pulse the ingredients with a small blender or food processor to form a chunky purée. Use a spatula to keep pressing down the paste as you blend to make it smoother.
  • Add sugar and salt to taste. Sugar helps tone down the pungency; salt is optional and usually unnecessary. The sauce should be a balance between savory and spicy. Cover and store in the refrigerator for up to 3 days. When ready to serve, squeeze the limes into the sambal and mix well.

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