Chef Kelly Armetta dishes up a fun new spin on a fish cake using high-omega-3 canned mackerel, which is a fantastic item to have on hand in the pantry.
This version of the mackerel cake is gluten free, but you can substitute corn flour for all-purpose flour, bread crumbs or your favorite flour alternative. (To make the whole dish gluten free, skip the pita.) You can also substitute mackerel for your favorite fresh fillet, such as Australis Barramundi.
Recipe created in partnership with Chicken of the Sea utilizing King Oscar Mackerel in Olive Oil.
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