Name: Eastern Fishcakes
Ingredients: 375 g Mackerel sillets; skinned (12oz); 250 g Coley fillets; skinned (8oz); 1 Garlic clove; crushed; 1/2 ts Ground cumin; 2 tb 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

There is no one gift which offers so strong a temptation both to vanity and to pride – as that of public speaking. If the orator really excels, and is successful, he is the immediate spectator of his success, and has not even to wait until he has finished his discourse; for although the decorum of public worship will not allow of audible tokens of applause, it does of visible ones – the look of interest, the tear of penitence or of sympathy, the smile of joy, the deep impression on the mind, the death-like stillness, cannot be concealed – all seem like a tribute of admiration to the presiding spirit of the scene; and then the compliments which are conveyed to his ear, after all the silent plaudits which have reached his eye – are equally calculated to puff him up with pride. No men are more in danger of this sin than the ministers of the Gospel; none should watch more sleeplessly against it.

John Angell James

CATEGORY	CUISINE	TAG	YIELD
Grains		Sainsbury’s, Sainsbury7	4	servings

INGREDIENTS

375	g	Mackerel sillets; skinned (12oz)
250	g	Coley fillets; skinned (8oz)
1		Garlic clove; crushed
1/2	ts	Ground cumin
2	tb	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
FOR THE SAUCE
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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