FISH CAKES WITH PILCHARDS

FISH CAKES WITH PILCHARDS

  • Super Administrator
  • 30 Januari 20186
  • 63 Kali Dilihat
  • 0 Komentar

Recipe From Hazel Nortje

Makes about 20 fish cakes

Fish on Friday is a familiar favourite. A tin of pilchards can go a long  way to feed a family quickly

  • 1 x 425 g tin pilchards in tomato sauce
  • 2 eggs, beaten
  • 1 small onion, grated
  • 1 carrot or baby marrow, grated
  • ½ cup ( 125 ml ) self – raising flour
  • 5 tbsp ( 75 ml ) oats
  • ½ tbsp ( 2,5 ml ) salt
  • Lemon juice and black pepper to taste
  • 3 tbsp ( 45 ml ) chopped fresh parsley
  • 3 tbsp ( 45 ml ) chopped fresh coriander or more parsley
  • 1 tbsp ( 15 ml ) tomato sauce or chutney
  • 1 tbsp ( 15 ml ) sunflower oil
  • Flake fish and small bones in the tomato sauce, with a fork
  • Mix fish with the remaining ingredients, except the oil
  • Heat a thin layer of oil in a frying pan and place spoonfulsof the batter in the pan
  • Fry on both sides until golden brown and cooked. Drain on paper towel and keep warm. Repeat with the rest of the oil and batter
  • Serve with lemon wedges, a green salad and a baked potato per person

TIPS

  1. Replace pilchards with any fish of your choice, like tuna or left – over hake or snoek and add another 2 tbsp tomato sauce
  2. These can be served with a greend salad, creamy mashed potatoes or chakalaka sauce

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