Smoky Mackerel & Butter Bean Fritter Plates with Lime Relish

Prepare the mackerel

Remove and discard the skin from the smoked mackerel. Flake the flesh into a large bowl, running your fingers through it to check for any fine bones.

Make the fritter mixture

Add the lightly crushed butter beans, beaten eggs, gluten-free flour, spring onions, thyme, allspice, chopped chilli, lime zest and black pepper to the mackerel. Fold gently until evenly combined; the mixture should hold together when pressed. Leave it to stand while you make the relish.

Timer available in cooking mode · 5 min

Mix the lime relish

Combine the tomatoes, cucumber, red onion and coriander in a serving bowl. Add the lime juice, oil and a pinch of salt if needed, then toss well. Set aside.

Shape the fritters

With clean, slightly damp hands, shape the mixture into 12 compact patties, about 2 cm thick. If the mixture feels too soft to shape, stir through a little more flour.

Heat the pan

Heat 2 tablespoons of the oil in a large non-stick frying pan over a medium heat until shimmering.

Timer available in cooking mode · 2 min

Fry the first batch

Add 6 fritters, leaving space between them. Fry until deep golden and crisp underneath, then turn carefully and cook the other side. Transfer to a warm plate.

Timer available in cooking mode · 8 min

Cook the remaining fritters

Add the remaining tablespoon of oil and fry the last 6 fritters in the same way, until hot through with crisp golden edges.

Timer available in cooking mode · 8 min

Serve

Divide the warm fritters between four plates and spoon the tomato-cucumber lime relish alongside. Serve straight away. For a lower-cost version, use drained tinned mackerel in place of smoked mackerel and add an extra pinch of allspice.