Sea Purslane Fish Cakes

In this Sea Purslane recipe, the gorgeous flavours of sea purslane, wild fennel seeds, and fresh mackerel merge together to create a fish cake full of seashore tastes. This must-try Sea Purslane recipe will have every seashore lover going back for seconds.

Sea Purslane Fishcake Recipe Ingredients

  • 2 medium sized Mackerel
  • 500g of just boiled potatoes
  • 100g Sea Purslane (Halimione portulacoides)
  • 15g Kelp
  • ½ tsp ground Wild Fennel seeds
  • 1 tsp fresh Marjoram
  • Plain flour
  • Egg (Beaten)
  • Oil

Sea Purslane Fishcake Recipe Instructions

  1. Boil the potatoes until just done. You don’t want them too watery. Then mash.
  2. Grill mackerel until done, then debone and flake, then add to the potato mash.
  3. Bring a pan of water to the boil, remove and soak the kelp for 30 minutes, then slice finely and add to mash.
  4. Finely chop the raw Sea Purslane, and add to mashed potatoes.
  5. Next add the wild fennel seeds, fresh marjoram, beaten egg, and 4 tbsp of plain flour.
  6. Form into small cakes no thicker than 2cms, and gently shallow fry for 3-4 minutes on each side in hot oil until browned.

Makes: Makes 8 fish cakes.


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