1 (15 oz.) can mackerel
1/2 c. finely chopped onions
1 egg, beaten
1 tsp. lemon juice
2 tbsp. lemon juice
2 tbsp. all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. pepper
Crumbs
1/4 c. Crisco shortening

Drain mackerel. Flake with fork. Stir in onion, egg, lemon juice, flour, salt, nutmeg and pepper. Mix well. Shape into eight 2 1/2-inch patties. Coat patties with crumbs.

Melt Crisco in a large heavy skillet over medium heat. Fry cakes for 2-3 minutes per side or until browned. Serve with tomato wedges and cream cheese sauce. Yield: 4 servings.