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Mackerel and ricotta cannelloni

Mackerel and ricotta cannelloni

Need a quick and delicious end-of-the-week dinner? This creamy, cheesy mackerel recipe is just what you’ve been searching for. Yum!


For the cannelloni crêpes
50g flour, sifted
150 ml milk
1 egg, beaten
Salt and pepper
½ tsp cumin seeds
2 tbsp vegetable oil
For the mackerel filling
125g tin mackerel, drained and flaked
80g ricotta
2 tsp soy sauce
1 tsp chopped coriander
½ cup cream

For the cannelloni crêpes
1. Whisk together all the ingredients, except the oil, to form a smooth batter.
2. Heat the oil in a non-stick pan over medium heat. Pour a thin layer of batter into a rectangular shape. Once bubbles start to form, flip over and cook the other side. Set aside. Repeat with the remaining batter.
For the mackerel filling
1. Preheat oven to 220°C.
2. Combine all ingredients, except the cream.
3. Fill crêpes with mixture and roll into tubes. Place in a baking dish and cover with cream. Bake for 15 minutes

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