Growing up Caribbean we always learnt how to make a meal out of whatever we had left over in the fridge and cupboard. Nan and Mum always knew how fi fling tings together when money was low. There was always a Flavaful meal no matter what. We’ve teamed up with LFHW, new campaign called #SpoiledRotten to raise awareness about food waste in the home and how we can take action against it.

  • Vegetable oil
  • 1 medium onion diced
  • ½ red bell pepper diced
  • 4 garlic cloves
  • 1 scotch bonnet diced
  • 300g x2 Tinned mackerel
  • 1 tsp salt
  • 1 tsp Black pepper
  • 1 tsp Dried thyme
  • 1 tsp paprika
  • 3 Tbsp mayo 3 eggs (Beaten)
  • 30g Fresh parsley
  • 125g Breadcrumbs
  • Sweet chilli mayo
  • 4 tbsp. Mayo
  • 3 tbsp sweet chilli sauce
  • 2 tbsp. dried parsley

Add vegetable oil to a frying pan on medium heat, then add onions, bell peppers, garlic, scotch bonnets, and cook down until soft.

Add some mackerel into a bowl, and mash down with a fork into small pieces.

. Now add the cooked veggies to the mackerel, then season with salt, black pepper, Dried thyme, paprika. Now add 3 beaten eggs, fresh parsley, Breadcrumbs and mix together then let it sit for 10 minutes in the fridge.

Use an ice-cream spoon and spoon a piece of the mix into your hand and create a round ball and flatten to make a cake shape. Use a frying pan and add some vegetable oil on a shallow fry, then add the mackerel cakes and fry for ¾ minutes on each side until golden brown. To make your sweet chilli mayo simply combine, mayo and sweet chilli and parsley.