-FOR THE FISHCAKES-
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
FOR THE SAUCE
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.
Yields
4 servings