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.
Drain juice from mackerel into a bowl.
Debone mackerel under slow running water and drain. Break up mackerel into bowl of juice, add the egg and crackers, mix well. Shape into eight patties. Cook in a well buttered skillet and top with a pat of butter on uncooked side. Brown on both sides.
Mix together.
Form into patties and fry in lightly oiled skillet.
Drain the fish; break up fine.
Mix all ingredients.
Cover and refrigerate for at least 10 minutes.
Form 1/3 to 1/2 cup of mixture into patties.
Heat a large skillet and spray with Pam.
Cook on each side 4 minutes or until golden brown.
Drain most of the juice from the mackerel.
Add egg and crushed crackers.
Melt about 1 cup of lard in skillet.
Make mixture into patties and roll in cornmeal.
Fry in moderate heat until browned.
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 all ingredients in a bowl.
Make out into patties and fry in hot oil until brown.
Mix everything together except for crackers or bread. Spread over crackers or bread. This is like tuna salad.
b>patties. Take one slice of jalapeno and one slice of pepper jack
eat that well.
Form patties about the size of your
about 5 minutes.
Stir mackerel pieces into the pot. Pour
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
In a bowl, mix first 8 ingredients.
Crumble pork over the mixture and combine (may need to use your hands).
Shape into 8 patties and refrigerate for 1 hour.
In a greased skillet over medium heat, fry patties for 5-6 minutes on each side or until meat is no longer pink. They may stick a little to the pan due to the cheese.
Combine all ingredients and make patties.
Fry in oil until lightly browned.
f the salt from the mackerel, soak in water overnight or
PREPARE MY \"COPYCAT JACK IN THE BOX TACO SAUCE\" RECIPE (RECIPE #423994) BEFORE
nd spinach mixture, Colby-Monterey Jack cheese, and garlic in a
thick slice of pepper jack cheese into center of each
qual amounts.
Shape into patties.
Place slices of cheese