Smoked mackerel and red quinoa patties | Fish recipes | Jamie magazine recipes

Ingredients

• 1½ teaspoons cumin seeds
• 2½ teaspoons caraway seeds
• 1 large baking potato (about 500g)
• 100g red quinoa
• 6 tablespoons olive oil
• 1 onion
• 1 tablespoon Urfa chilli flakes (or ⅔ teaspoon regular chilli flakes)
• 3 x 200g smoked mackerel fillets, skin off, pin-boned from sustainable sources
• 1 bunch of fresh parsley
• ½ a bunch of fresh tarragon
• 1 large free-range egg
• 2½ lemons
• optional: 120g soured cream