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CATEGORY CUISINE TAG YIELD
Grains 4 Servings

INGREDIENTS

375 g Mackerel sillets, skinned
12oz
250 g Coley fillets, skinned 8oz
1 Garlic clove, crushed
1/2 t Ground cumin
2 T Olive oil
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

INSTRUCTIONS

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.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 116
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 0mg
Sodium: 341.5mg
Potassium: 449.9mg
Carbohydrates: 11.7g
Fiber: 3.8g
Sugar: 4.7g
Protein: 3.6g


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