Colleen’s Fish Cakes

Ingredients:

1 x 400g can Saldanha Pilchards in Tomato Sauce2 slices bread, crumbed

1 egg, beaten

1 large onion, coarsely grated

Parsley, chopped

2 carrots, finely grated

Salt and black pepper to taste

Method:

Drain the pilchards and mix all the ingredients together until soft and fluffy.

Make small, round, flattish patties.

Fry in deep hot oil for approximately 3 minutes on each side until brown and crispy.

Serve with a salad and chutney of your choice. Delicious!

Takes about 40 minutes.

SERVES:

4

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