Savvy snacks

Angela Casley shares her recipes for a versatile party favourite and wonderfully salty, crisp-edged purple-crimson fritters.

Smoked mackerel pate 

Use this pate as a base for a sandwich with crunchy cos lettuce, try it in a roulade or add a bowl of it to a cheese platter. The key is fresh, moist smoked fish. Keep it simple, as I have done here, or add capers, dill or even a few chopped green olives to change it up.

Makes 1 cup

150g flakes fresh smoked mackerel, bones removed

100g cream cheese

zest and juice of ½ lemon

salt and pepper, to taste

toasted ciabatta

To serve

chopped parsley

sliced mixed cherry tomatoes

lemon wedges


1. Place the mackerel, cream cheese and lemon in a food processor and blitz until almost smooth. Season with salt and pepper.

2. To serve, spread generously on toasted ciabatta and top with a sprinkle of parsley, sliced tomatoes, and lemon wedges. 

Beetroot fritters with halloumi

To make these ahead of time, place the fritters in a single layer on a baking tray. Top with the cooked halloumi and place in the oven for a few minutes before serving. The ginger adds a hint of spice to the beetroot — a perfect match.

Makes 16

3 cups grated beetroot

½ tsp salt

1 Tbsp grated ginger

1 clove garlic, crushed

1 cup fresh corn

½ cup chopped coriander, plus leaves to garnish

¼ cup flour

2 eggs

pinch chilli flakes

oil, for frying

150g sliced halloumi


1. Combine the beetroot, salt, ginger, garlic, corn, coriander and flour in a large bowl. Stir through the eggs and chilli flakes, mixing well.

2. Heat a medium-sized pan and drizzle a little oil. Place in a heaped tablespoon of mixture, cooking for 3 or 4 minutes, then flip and cook for a further 2 or 3 minutes. Remove and continue to cook the remaining mixture.

3. In the same pan, turn up the heat a little. Fry the halloumi on each side for 20 seconds until lightly browned.

4. To serve, cut the halloumi while warm into pieces that fit nicely on to the fritters. Top with coriander leaves. —

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