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Mackerel croquettes with herby couscous
Fruit and vegetables
1
garlic
clove
2
thyme
sprigs (or dried
thyme
or any other herb)
1 tbsp chopped fresh
dill
1
shallot
, diced
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)
Tins, packets and jars
50g/1¾oz
plain flour
2 anchovy fillets, chopped
100g/3½oz
plain flour
(or any flour)
400g/14oz
couscous
(or bulgur wheat), gently toasted in a dry pan
1
chicken stock
cube (or any stock cube)
Cooking ingredients
1
bay leaf
200g/7oz dried
breadcrumbs
(or any
breadcrumbs
, such as panko)
salt and freshly ground
black pepper
1 tsp ground
cumin
(or any ground spice)
1 tbsp
olive oil
salt and freshly ground
black pepper
Dairy, eggs and chilled
250–300ml/9–10fl oz full-fat
milk
(or any
milk
)
30g/1oz unsalted
butter
100g/3½oz strong
cheddar
, grated (or any hard cheese)
2 free-range
eggs
, beaten
Meat, fish and poultry
2 x 125g tins
mackerel
(or any tinned fish, such as sardines or pilchards), chopped
Other
1 tsp hot pepper paste
vegetable oil, for deep-frying
handful rocket leaves
2 tbsp roughly chopped fresh dill
Back to recipe
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