Mackerel Millet Cakes with Cranberry Fattoush Salad • Seafood Nutrition Partnership


4 oz. Olive Oil, divided
.5 oz. Roasted Pepper, diced
.5 oz. Zucchini, diced
.5 oz. Yellow Squash, diced
.5 oz. Onion, diced
2 Garlic Cloves, minced
1 tin Mackerel, olive oil reserved (you can also substitute your favorite fresh fillet)
.5 cup Millet, cooked
1 Egg, beaten
4 oz. Corn Flour
2 tsp. Dijon Mustard
6 leaves Parsley, chopped
Salt and Pepper, to taste
1 Tbsp. Sumac
.5 Lime, juiced
.5 Lemon, juiced
1 Tomato, cut into small wedges
1 stalk Celery, sliced thin
.5 Cucumber, sliced thin
.5 cup Roasted Butternut Squash, diced
.25 cup Dried Cranberry
5 leaves Mint, chopped
1 Pita, triangle cuts
5 Romaine Lettuce Leaves
Recipe by Executive Chef Kelly Armetta


1.Heat 1 ounce of olive oil in a saute pan and add pepper, zucchini, yellow squash, onion, and garlic. Cook until soft, stirring occassionally.
2.Remove from heat and place in mixing bowl with drained mackerel, millet, eggs and half of the corn flour. Continuing to incorporate ingredients, add in mustard, parsley, salt and pepper.
3.Form millet mixture into cakes and coat in remaining corn flour.
4.Heat 1 ounce of olive oil in the non-stick saute pan. Pan fry for approximately 3 minutes on each side. Heat through to 165 degrees.
5.Meanwhile, for the dressing, mix sumac with lemon and lime juices, the olive oil saved from the mackerel tin, along with the remaining olive oil, salt and pepper. Wisk well.
6.For the salad, mix together tomatoes, celery, cucumber, butternut squash, cranberries and mint.
7.Toss pita triangles with a sprinkle of sumac, oil and salt. Bake until crispy.
8.Place romaine leaves onto plate. Drizzle a little dressing on.
9.Mix remaining dressing into the salad mixture, reserving just a little for garnish, and add pita. Place on top of romaine.
10.Top with mackerel cakes and pour remaining dressing over.

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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