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Eastern Fishcakes

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  • 375 g Mackerel sillets; skinned (12oz)
  • 250 g Coley fillets; skinned (8oz)
  • 1 Garlic clove; crushed
  • 1/2 ts Ground cumin
  • 2 tb Olive oil
  • 1 Onion; chopped
  • 1 Garlic clove; chopped finely
  • 1 Red pepper; de-seeded and chopped
  • 1/2 Lemon; juice of
  • 1 400 gram can tomatoes; (14oz)
  • Salt and pepper


For the fishcakes, place the mackerel, coley, garlic, cumin and salt and pepper in a blender or food processor and mix well together.
Form the mixture into 4 fishcakes. Lightly fry the fishcakes in a frying pan in 1 tablespoon of the oil for 3-4 minutes each side until golden.
Remove the fishcakes from the pan and drain on absorbent kitchen paper.
For the sauce, lightly fry the onion, garlic and red pepper in the remaining oil for 5 minutes. Add the lemon juice, tomatoes and seasoning and cook for a further 5 minutes.
Add the fishcakes to the sauce and cook for 10 minutes, turning once until heated through. Serve at once.
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