Ingredients:

MACKEREL PATTY

1 can x 425g SABA Mackerel in Natural Oil, drained well

1 pc, large  Egg

1/3 cup  Japanese Bread Crumbs

1 pc, medium White Onion, finely chopped

1/2 cup  Squash, grated

1/8 tsp  Ground Black Pepper

1/8 tsp  Iodized Salt

1/8 tsp  Ground Oregano Powder (Optional)

2 tbsp  All Purpose Flour


BREADING

1/4 cup  All Purpose Flour

2 pcs  Egg, beaten

1/8 tsp  Ground Black Pepper

1/8 tsp  Iodized Salt

1/2 cup  Japanese Bread Crumbs

 

Cooking Oil for frying


GRAVY

1/3 cup Margarine

1 pc Beef Broth Cube

1/4 tsp Dried Rosemary Leaves

1/4 tsp Ground Oregano Powder

1/4 tsp Dried Thyme Leaves

1/4 tsp Iodized Salt

1/4 tsp Black Pepper

1 1/2 tbsp Soy Sauce

1/4 cup All Purpose Flour

2 cups  Water

1/4 cup Evaporated Milk

Procedure:

Patty:

1. In a bowl, mash drained SABA Mackerel in Natural Oil. Add egg, Japanese bread crumbs,

white onion, squash, black pepper, salt, oregano and all purpose flour. Mix thoroughly.

2. Scoop 2 tbsp of mixture and shape into a patty. Repeat procedure for the rest of the mixture.

3. To prepare the breading, beat egg and season with pepper and salt.

4. Dredge each patty with flour, dip in egg and coat in bread crumbs.

5. Pour oil until 1/2 inch high in a frying pan. Fry patties at low heat to avoid burning until

 golden brown. Place patties on paper towels to drain excess oil. Set aside.

 

Gravy:

1. In a sauce pan, melt margarine. 

2. Add beef broth cube, rosemary leaves, oregano powder, thyme, salt, pepper and soy sauce. Cook for 2 minutes. 

3. Stir in flour and cook for 1 minute.

4. Add water while stirring until flour mixture is well incorporated or smooth. Bring to a simmer.

5. Pour milk and simmer for another 3 minutes or until thick.

6. Serve together with Mackerel Fish Cakes.