Holy Mackerel Patties over Arugula with Lemon Sauce

4 (4.05 ounce) can boneless, skinless mackerel in oil

½ (15 ounce) can chickpeas

½ cup diced frozen trio of bell peppers

½ cup diced red onions

2 tablespoons shredded Parmesan cheese

½ teaspoon cayenne pepper

2 eggs, beaten

½ cup seasoned bread crumbs

2 tablespoon mayonnaise

1½ teaspoon fresh lemon juice

2 tablespoons olive oil

Capers, to taste for serving

For the lemon sauce

2 tablespoons butter

4 teaspoons flour

1 cup milk

3 tablespoons lemon juice

¼ teaspoon salt

1/8 teaspoon garlic powder

1/8 teaspoon cayenne pepper

Flake meat into medium bowl. Add chickpeas to flaked meat. Mash chickpeas into meat.

In separate large bowl, mix together bell peppers, onions.

Add eggs, bread crumbs, mayonnaise, Parmesan, cayenne pepper and lemon juice to the mackerel and chickpeas mixture. Blend well. Shape into 12 equal cakes (about ⅓ cup each). To cook the patties, add oil to hot skillet and fry cakes on each side until golden brown (about 4 to 5 minutes per side). Drain on paper towels and serve immediately.

For the lemon sauce, melt butter in a sauce pan over medium heat. Stir in flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat stirring constantly cook for one and a half minutes until thickened. Remove from heat and add lemon juice, salt, garlic powder and cayenne pepper.

To plate: Place hot patties on a bed of arugula with lemon sauce drizzled on top. Sprinkle diced onions, red peppers and capers over the dish.

Serves 6 (2 patties each)

- Susie Mingee