|The Art of Scottish-American Cooking|
|by Kay Shaw Nelson|
In this comprehensive cookbook, you will learn about the glories of shortbread, or Scotch cake, a unique Scottish creation, as well as marvelous r...
Results 1 - 9 of 9 for can mackerel cake
Drain mackerel. Flake with ... medium heat. Fry cakes for 2-3 minutes ... until browned. Serve with tomato wedges and cream cheese sauce. Yield: 4 servings.
Drain and remove bones and skin from mackerel. Stir in ... salt. Form into cakes. Saute until ... by diluting 1 can cream of mushroom ... cup milk or water.
In a large bowl, mix fish, potatoes, bread crumbs, egg, chives, lemon juice, and pepper. Shape in 12 patties. In a large skillet, fry both sides in ...
Combine boned fish, ... potatoes. From into cakes. Coat with ... sauce or white mackerel sauce (see Mackerel ... 5, with a preparation time of 15 minutes.
Heat oven to 400 degrees. Spray cookie sheet with vegetable cooking spray. Beat egg with a fork in a medium size bowl and add remaining ingredients ...
Mix all ingredients together. Drop by spoonfuls into hot grease. Fry until brown on both sides.
Mix all ingredients together well. Form into patties and fry. (Salt is not required for canned fish. If fresh fish is used, add salt to taste.)
Combine first 7 ingredients, mix well. ... 8 patties. Dredge in flour, fry fish cakes in hot oil about 10 minutes or until brown, turn once. Drain well.
Mix all ingredients together. Drop by spoonfuls into hot grease. Fry until brown on both sides. Robert Morris Chapt. #150
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