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Pork Rind Recipe

Holy Mackerel Fish Cakes

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Prep Time:

15 minutes


4 servings


    1 bag Southern Recipe Original Pork Rinds
    1 (15 oz.) can mackerel in brine, drained
    1 small onion, chopped
    1 (5 oz.) can tuna packed in water, drained
    1/4 cup mayonnaise
    2 eggs, beaten
    2 Tbsp. Dijon mustard
    2 tsp salt-free seasoning blend
    1 tsp paprika
    1 tsp dried sweet basil
    Cooking spray


Mix mackerel, onion, tuna, parmesan cheese, mayonnaise, eggs, Dijon mustard, seasoning blend, paprika, and basil together in a bowl until completely combined. Add pork rind crumbs, 2 tablespoons at a time, until mixture holds together. Form mixture into balls and flatten into 1/2-inch-thick cakes.

Heat a large non-stick skillet over medium-high heat and spray with cooking spray. Arrange cakes in the hot skillet and spray each cake with cooking spray.

Cook cakes in the hot skillet until browned for about 3 to 5 minutes. Flip cakes and cook until the other side is golden browned for an additional 3 to 5 minutes. Transfer cakes to a paper towel-lined plate.

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