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Makes 12
Ingredients:- 1 can pilchards in Tomato Sauce
- 3 large potatoes
- 1 egg
- Salt & pepper
- 2 Tbsp finely chopped fresh parsley (optional)
- 1 small onion, finely chopped
- ½ tsp baking powder
- Flour for dusting
- Beaten egg for coating
- Prepared breadcrumbs for coating
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Method:- Boil the potatoes until soft. Drain and mash but do not add milk or butter.
- Drain pilchards, reserving the tomato sauce. Remove centre bones of pilchards and place in a large bowl with the mashed potato, parsley, onion and salt & pepper.
- Mix together then add egg to bind the mixture. Place mixture in the fridge for 30 minutes to firm slightly.
- Form fish mixture into cakes, dust lightly with flour.
- Dip fish cakes into beaten egg, then roll in the breadcrumbs.
- Place back in the fridge for 10 minutes, the shallow fry in hot oil until golden and crispy.
- Serve with reserved tomato sauce.
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