Try this Eastern Fishcakes recipe, or contribute your own.
Suggest a better descriptionFor 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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Serving Size: 1 Serving (192g) | ||
Recipe Makes: 4 servings | ||
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Calories: 29 | ||
Calories from Fat: 16 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.8g | 2 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.6mg | 3 % | |
Potassium 56.9mg | 1 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 29
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