Mackerel Patties With Bread Crumbs Food

MACKEREL PATTIES

Steps:

• Drain mackerel, debone and transfer to a mixing bowl. Flake meat with fork. Flaking mackerel meat with fork
• Add the rest of the ingredients, excluding vegetable oil, and mix well. preparing mixture for mackerel patties
• Using 1/4 cup as a measure, shape into patties.
• Fry in small amount of vegetable oil, on medium heat until golden brown (about 3 minutes per side).

MACKEREL PATTIES

Steps:

• Dice onions. In a large bowl, using your hands, mix the first 7 ingredients. (Mix well). If mixture is too wet to form into patties, add extra cornmeal a little at a time until it gets to the right consistency.
• Form into patties about the size of your hands.
• Heat canola oil in frying pan on medium high. Add patties and fry until golden brown on first side, then flip over and fry until golden brown on opposite side. Drain on Paper towels and serve.

MACKEREL PATTIES RECIPE - (3.9/5)

Steps:

• In a large bowl, empty can of mackerel, liquid and all. Add egg, flour and 1/4 cup cornmeal. Mix, adding a little bit more cornmeal, until you can easily make patties. Put about 1/2 inch of oil in a large skillet and heat. Place patties in hot oil and brown, flip and brown other side.

LOW-CARB TUNA AND MACKEREL CAKES

Steps:

• Mix mackerel, onion, tuna, Parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl. Add pork rind crumbs, 1 to 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.
• Heat a large non-stick skillet over medium-high heat and grease with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.
• Cook cakes, working in batches if needed, in the hot skillet until browned, 3 to 5 minutes; gently flatten cakes with the back of a fork. Flip cakes and cook until other side is browned, 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.

KING MACKEREL CAKES

Steps:

• You may soak the king mackerel in milk for 1 hour prior to making the cakes, but you may omit this step. Milk may help to take the strong flavor out.
• Pour the milk off if you soaked it. With a spoon scrape the fish from the connective tissue and chop any large chunks into smaller random pieces (about the size of mixed nuts).
• Finely chop the onion, celery, and bell pepper.
• Add the remaining flour mixed with 1 tablespoon creole seasoning in a shallow dish for breading. Set aside.
• In a large bowl, combine the fish, onion, celery, bellpepper, garlic powder, worcestershire sauce, and eggs, hot sauce and 1/2 tablespoon creole seasoning. Mix together (works best with your hands). Add the bread crumbs and about 1/4 cup flour.
• Form the mixture into large meatball sized handfuls. Flatten to about 1/2 inch. Add more flour/breadcrumbs if mixture is too wet and won't stick together. Mixture may crumble slightly but should hold together. Pat both sides of cake in flour mixture that was set aside.
• In a large frying pan add a couple of tablespoons of canola oil and a tablespoon of butter and heat over medium heat. Fry cakes until browned on both sides. Transfer to a dish lined with paper towels and keep warm in an oven until you are ready to serve.
• Serve with with mustard lime sauce or ketchup.