If you’re looking for an appetizing superfood meal, this smoked mackerel with vegetarian patties and fig salad recipe, has your name on it!

SERVES 4

INGREDIENTS
For the butter bean, quinoa and chia seed patties
1 tin butter beans, drained and rinsed
½ cup quinoa, cooked as per packet instructions
3 tbsp chia seeds
½ tsp ground coriander
½ tsp ground cumin
1 egg, beaten
½ cup oat bran
Salt and pepper
3 tbsp coconut oil
1 lemon, cut into wedges to serve
For the smoked mackerel and fig salad
1 packet wild rocket
10 figs, quartered
160 g packet smoked, peppered mackerel
For the dressing
¼ cup micro basil
3 tbsp olive oil
1 tbsp white balsamic vinegar
1 tsp Dijon mustard
½ tsp sugar
Salt and pepper

METHOD
For the butter bean, quinoa and chia seed patties
1. Place the butter beans in a bowl and roughly mash with a fork. Add the quinoa, chia seeds, coriander, cumin, egg and oat bran, then season and mix well to combine.
2. Form four patties and leave to rest in the fridge for 30 minutes.
3. Heat the coconut oil in a pan set over medium heat and fry the patties until golden on both sides.
4. Serve with lemon wedges and the smoked mackerel and fig salad.
For the smoked mackerel and fig salad
1. Divide the wild rocket on to four plates, alongside the patties. Top with quartered figs and flaked mackerel. Drizzle with dressing.
For the dressing
1. Combine all the ingredients. Season to taste.

Enjoy a Thai-inspired feast that won’t break the bank with our Thai fishcakes with sweet-potato mash.