Baked Chickpeas and Mackerel Patties is one of my make-ahead breakfast recipes. It is inspired by my mother’s famous recipe “tortang isda” or also known as fish omelette. Fish omelette is a very common dish in the Philippines particularly in Quezon Province, where I grew up. Fresh anchovy and fresh silverfish are the type of fish that my mother typically uses for her fish omelette. This is a very versatile dish because you can eat it for breakfast, lunch and dinner just like the famous Filipino Adobo.
As part of my journey in changing our breakfast menu, I decided to reinvent my mother’s fish omelette by using canned fish and the addition of chickpeas to make it not only affordable, but also a healthier dish.
Why do I use canned fish? It’s because freshly caught fish is not readily available where I live. Aside from that, I have learned that canned seafood is equally nutritious as the fresh variety. Mackerel is also considered the healthiest canned fish that you can eat because it is rich in protein, high in omega-3 and omega-6 fatty acids, and it has lower calorie content than chicken or beef. So what can I ask for? Canned mackerel is the best substitute for my mother’s fish omelette.
The fish omelette that my mother typically cooks only consists of a few ingredients such as eggs, flour, baking powder, salt and pepper and of course, fresh silverfish or fresh anchovy. It’s a simple dish yet very delicious because a little bit of seasoning is all you need when you are cooking with freshly caught fish or any freshly caught seafood. However, since the “freshly caught fish” is nowhere to be found here (if it is I bet it is outrageously expensive) so I added extra ingredients to make my canned fish omelette version delicious.
My Baked Chickpeas and Mackerel Patties is not only packed with nutrients from mackerel and chickpeas but also packed with flavors from red onions, green onions, diced tomatoes, soy sauce, sesame oil, bay seasonings and paprika. I use blended chickpeas like bread crumbs to hold the patty together while cooking. When I started making this recipe, I would fry the patty on each side until golden brown for about 4 to 5 minutes per side. However, the cooking process is too long and messy, that’s why I decided to bake it. That is how my Baked Chickpeas and Mackerel Patties recipe was born!
Baked Chickpeas and Mackerel Patties is one of my husband’s favorite breakfast dishes. I usually serve it with steamed rice and Breakfast Soup Loaded with Vegetables in the morning.
Baked Chickpeas and Mackerel Patties
- Food Processor
- 2 15 oz cans Mackerel removed the large bones from center of mackerel
- 1 15 oz Chickpeas drained and rinsed
- 1 14.5 oz can diced tomatoes in tomato juice drained
- 1 tbsp olive oil cut into 1 inch pieces
- 5 pcs. eggs slightly beaten
- 1 bunch green onion thinly sliced
- 1 tbsp soy sauce
- 1/2 red onion cut into a big chunks
- 1/2 tbsp sesame oil
- 1/2 tsp paprika
- 1/4 tsp bay seasoning optional
- 1/2 cup all purpose flour
- 1 tbsp baking powder
- salt and pepper to taste
- Preheat the oven at 375°F
- In a large bowl, place the mackerel and flake the meat.
- Pulse the chickpeas in the food processor, add olive oil and season with a pinch of salt and pepper. Pour the blended chickpeas on top of the prepared mackerel.
- Pulse the chunks of onion in the food processor, then pour them in the same bowl with the chickpeas and mackerel. Repeat this step for the green onions.
- Add the diced tomatoes, eggs and the remaining ingredients into the mixture. Mix all together until everything is incorporated.
- Using a 1/3 measuring cup, scoop the mixture on parchment lined baking sheet and press down lightly to form in a patty.
- Bake for 15 minutes, flip over and bake for additional 15 minutes.
- Best serve with steamed rice or friend rice and with ketchup.