Side dishes of vegetables can be lifted with a change of cooking method. Standard boiling and steaming will never give a crisp texture and there are occasions when this may enhance a dish. Serve these fritters with the mackerel, or with steamed or poached dishes of fish and chicken.
50g (2oz/½cup) carrot, coarsely grated
40g (1½oz/⅓cup) spring onions (scallions), sliced
2tablespoonsfresh white breadcrumbs
1 large egg, beaten vegetable oil, for frying
Mix the carrot, spring onion and breadcrumbs in a bowl, then stir in the beaten egg.
Heat the oil to a depth of 2.5cm (1in) in a frying pan. Drop the carrot mixture into the oil a tablespoonful at a time. Cook on each side until crisp, about 2 or 3 minutes.