Mackerel croquettes with herby couscous

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves 4

By Matt Tebbutt
From Saturday Kitchen


For the béchamel

  • 250–300ml/9–10fl oz full-fat milk (or any milk)
  • 1 bay leaf
  • 1 garlic clove
  • 2 thyme sprigs (or dried thyme or any other herb)
  • 30g/1oz unsalted butter
  • 50g/1¾oz plain flour
  • 100g/3½oz strong cheddar, grated (or any hard cheese)
  • 1 tsp hot pepper paste

For the mackerel croquettes

  • 2 x 125g tins mackerel (or any tinned fish, such as sardines or pilchards), chopped
  • 1 tbsp chopped fresh dill
  • 1 shallot, diced
  • 2 anchovy fillets, chopped
  • 100g/3½oz plain flour (or any flour)
  • 2 free-range eggs, beaten
  • 200g/7oz dried breadcrumbs (or any breadcrumbs, such as panko)
  • vegetable oil, for deep-frying
  • salt and freshly ground black pepper

For the couscous

  • 400g/14oz couscous (or bulgur wheat), gently toasted in a dry pan
  • 1 tsp ground cumin (or any ground spice)
  • 1 tsp ground coriander (or any ground spice)
  • 1 red pepper, seeds removed and diced
  • 1 green pepper, seeds removed and diced
  • 1 tbsp chopped fresh flatleaf parsley (or any soft herb)
  • 1 tbsp chopped fresh dill (or any soft herb)
  • 1 chicken stock cube (or any stock cube)
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • handful rocket leaves
  • 2 tbsp roughly chopped fresh dill
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