Pan fried mackerel fillet with a spiced chickpea, sweet potato and kale fritter, balsamic beetroot puree
Kale is definitely a nutrition superstar - full of vitamins, minerals and nutrients!!
Although I'm not the biggest fan of fried food - especially when we're talking about healthy food -in this recipe I use small amounts of coconut oil which can boost brain functions and increase fat burning.
Serves 4
468 calories per serving
45 minutes prep & cook
Ingredients
4 mackerel fillets
2 tsp organic virgin coconut oil
For the fritter:
250g cooked chickpeas
1 medium sweet potato, small diced
200g sliced kale
1 chilli, sliced
1/2 tsp ground cumin
1/2 tsp smoked paprika
1 tbsp chopped parsley
1 egg
For the puree:
250g cooked beetroot
2 tbsp balsamic vinegar
Salt & pepper
1. Pre-heat oven to 180 degrees. Place the diced sweet potato on a baking tray with 1 tsp coconut oil, salt and pepper. Mix well and bake for 15 minutes.
2.Make the puree by blending in a food processor the beetroot and balsamic vinegar. Season to taste.
3. Make the fritter. Start by blanching 1/2 of the kale in boiling water for 3 minutes. Cool down, squeeze out excess water and slice thinly. Blend chickpeas in a food processor to a paste. Transfer to a bowl and add the sliced kale, sweet potato, chilli, cumin, smoked paprika, parsley and egg. Mix well, season to taste and form 4 patties. Heat up 1/2 tsp of coconut oil in a frying pan over medium heat and fry patties 1 minute on each side . Place fritters on a baking tray in the oven for 15 minutes.
4. In the meantime blanch the remaining kale and heat up the beetroot puree. Heat up 1/2 tsp of coconut oil and pan fry the mackerel fillets for 1 minute on each side over a medium heat.