When most people think of omega-3 rich, fatty fish they think of salmon. And while I do love salmon (with teryaki sauce yesssss…), sometimes you just need to mix things up a little, right? Enter salmons hip little sister: the mackerel. Mackerel is not only super yummy, it comes with a bunch of health benefits. Consumed regularly it can help to: prevent heart disease, lower the risk of diabetes, control blood pressure levels, and improve cognitive function. To name just a few.
And if that doesn’t convince you to give mackerel a try then just try to imagine how good it’ll taste, served with some runny, warm egg yolk on top. Incredibly good, trust me. The patties can be served as a main dish. They also make a good snack, packed with protein and satiating fat, though!
Mackerel Spinach Patties (paleo, gluten-free, dairy-free)
- 270g mackerel (unsmoked, from a tin or fresh)
- 2 eggs
- 2 tbsp coconut flour
- 2 tbsp shredded coconut
- 1 tbsp ghee
- 1 cup spinach (fresh or frozen + thawed)
- Sea salt & pepper to taste
- Place the mackerel in a medium bowl and shred it with a fork.
- Thoroughly mix it with the other ingredients and then form the mixture into small patties.
- Fry them in ghee for a few minutes on each side.
I served the mackerel patties on top of some raw beet slices and topped them with a poached egg (you can never go wrong if you put an egg on it!).