Smoked Mackerel and Beetroot Fritters
Golden pan-fried patties of flaked smoked mackerel, grated beetroot and potato, bound together and crisped in oil. Savory, a little earthy-sweet from the beet, with a sharp horseradish sauce on the side.
- Total
- 21 min
- Prep 8 · Cook 10 · Rest 3
- Serves
- 1
- Difficulty
- Easy
You'll practice: Pan-frying
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Peel the potatoes and grate them coarsely on the box grater into the mixing bowl. Grate the beetroot coarsely into the same bowl.
~4 min
Grating increases surface area, helping the vegetables cook evenly and release moisture for binding.
-
Flake the smoked mackerel into the bowl, discarding any skin and pin bones. Add 0.25 tsp salt and 0.25 tsp black pepper and mix everything with your hands until it holds together when squeezed.
~2 min
Mixing until the mixture holds ensures the proteins and starches bind, preventing patties from falling apart.
-
Shape the mixture into 4 patties about 1.5 cm thick, pressing firmly so they do not fall apart.
~2 min
-
Heat 2 tbsp oil in the frying pan over medium-high heat until a shred of potato sizzles on contact. Lay in the patties and fry 3 minutes until the underside is deep golden and crisp.
~3 min
Heating oil to the sizzle point ensures a hot sear, creating a crisp crust and preventing greasiness.
Squeeze the grated potato and beetroot in your fists over the sink before mixing: less water means the patties bind and brown instead of steaming.
Pan-frying Maintain medium-high heat; the oil should sizzle steadily. Fry until deep golden, flipping once. Avoid crowding the pan to keep the crust crisp.
-
Flip the patties and fry another 3 minutes until golden and firm, then lift them onto kitchen paper to drain.
~3 min
Flipping once and frying the second side ensures even browning and cooks the patties through.
Pan-frying Maintain medium-high heat; the oil should sizzle steadily. Fry until deep golden, flipping once. Avoid crowding the pan to keep the crust crisp.
-
While step 5 rests
While the patties drain, stir 1 tsp horseradish into 2 tbsp water for a quick sharp sauce. Serve the fritters hot with the horseradish sauce spooned over.
~3 min