2 c. canned mackerel
1/2 c. cracker crumbs
2 beaten eggs
1/2 tsp. salt

Drain and remove bones and skin from mackerel. Stir in cracker crumbs, eggs, and salt. Form into cakes. Saute until brown in butter. Serve with grated cheese on top or with mushroom sauce made by diluting 1 can cream of mushroom soup with 1/2 cup milk or water.