Golden, crisp, and deeply savory — these mackerel patties turn pantry ingredients into something that feels a little special. Using Manná Mackerel Fillets with Oregano in EVOO, they come together with plenty of flavor already built in: rich fish, fragrant olive oil, and a gentle herbal lift.
Paired with a silky saffron aioli, they’re ideal for lunch, a casual dinner, or a plated appetizer that looks far more elaborate than it is.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Active Time: 25 minutes
Serves: 2–3
What You’ll Need
Mackerel Patties
- 1 tin Manná Mackerel Fillets with Oregano in EVOO
- 1 cup mashed potato, cooled
- 1 tbsp finely chopped parsley
- 1 tbsp finely chopped shallot or onion
- 1 egg yolk
- 2 tbsp breadcrumbs, plus more for coating
- Freshly ground black pepper, to taste
Saffron Aioli
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 1 small garlic clove, finely grated
- Pinch of saffron threads, bloomed in 1 tsp warm water
- Salt, to taste
To Cook and Serve
- Olive oil, for pan-frying
- Lemon wedges
- Extra parsley, chopped
How to Make It
-
Prepare the Patties
Drain the mackerel, reserving a little of the oil from the tin. Flake the fillets into a bowl and add the mashed potato, parsley, shallot, egg yolk, breadcrumbs, and a few cracks of black pepper. Mix gently until just combined. -
Shape and Coat
Form the mixture into small patties and lightly coat each one with breadcrumbs for extra crispness. -
Make the Saffron Aioli
In a small bowl, whisk together the mayonnaise, lemon juice, garlic, saffron water, and a pinch of salt until smooth and lightly golden.
Tip: Let the aioli sit for a few minutes before serving — the saffron flavor deepens as it rests. -
Cook the Patties
Heat a thin layer of olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, until golden brown and crisp on the outside. -
Finish and Serve
Transfer to a paper towel-lined plate, then serve warm with saffron aioli, lemon wedges, and a scattering of fresh parsley.
Why It Works
The mackerel’s richness is balanced by the brightness of oregano and lemony aioli, while the potato keeps the patties tender inside and crisp outside. Saffron adds a subtle floral warmth that makes the whole dish feel just a little more elevated.
Show us your mackerel patties and tag @get.lata — we’d love to see how you make them your own.
