Mix all ingredients together.
Form into patties.
If too moist, add more meal; if too dry, add a little juice off mackerel. Fry in hot oil until a golden brown on both sides.
Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise,
ing mackerel in milk for 1 hour prior to making the cakes
In large bowl mix drained can of mackerel, eggs, onion and flour.
Hand mix; well.
Preheat frying pan.
Add oil.
Using a large spoon, place mixture into frying pan and press lightly.
Cook on both sides until golden brown.
kin and bones from the mackerel and break the flesh into
Mix together all ingredients except fat.
Put fat in pan and drop cakes in hot pan.
Fry.
Separate mackerel fillets into large pieces.
Mix half the Piquant sauce with the fish.
Spread on bottom halves of rolls. Arrange cheese, tomato and onion slices over mackerel.
Spread remaining sauce on cut sides of tops of rolls.
Place over the sandwiches.
Cut each sandwich in half to serve.
Makes 4 sandwiches.
Mix everything together except for crackers or bread. Spread over crackers or bread. This is like tuna salad.
orming patties. Cook until the cakes are golden brown on one
Place fish in a medium bowl; use fork to break up and mix. Add meal; then blend in egg, well.
Use seasonings and add chopped onion, mixing well.
Roll in cracker crumbs or meal by tablespoon to make flat cakes.
Brown in oil (Crisco, Puritan or olive oil).
about 5 minutes.
Stir mackerel pieces into the pot. Pour
Mix all ingredients and shape into patties.
Coat with flour. Fry in shortening until brown on both sides.
Makes 12 cakes.
Remove any bones from mackerel fillets, tweezers help.
Mix the oats (larger flakes work best) and linseeds thoroughly in a bowl that you can dip the mackerel fillets into.
Beat the egg, and dredge the mackerel through to coat.
Dredge the egg coated mackerel fillets through the oat/seed mix to coat evenly.
Lay skin side down on a baking tray (pre-oiled or non-stick).
Bake in a pre-heated oven at 220C for 10-15 minutes, until the fish are just cooked through, and the oats/seeds slightly crunchy.
Serve.
he flesh side of the mackerel fillets with the paste and
f the salt from the mackerel, soak in water overnight or
o a bowl for fish cakes and reserve remaining 1 1
PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE
Shape mixture into 8 rd cakes & set aside.
Wash out
except 1/2 cup Montery Jack for topping. Keep on very
eat. Shape into 6 crab cakes (about 1/2 cup each