Pork Rind Recipe
Holy Mackerel Fish Cakes
Prep Time:15 minutes
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
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.