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Pilchard Fishcakes

  • Writer: The Rainbow Team
    The Rainbow Team
  • Feb 29, 2016
  • 1 min read

425g pilchards, deboned and flaked

½ onion, grated

1 Garlic and Herb Potato Bake

15ml lemon juice

30ml fresh coriander

400g potatoes, mashed

flour for dusting

Sunflower oil for frying

METHOD:

Boil potatoes, mash. Combine pilchards, potatoes, onion, Potato Bake, lemon juice and coriander. Shape into patties then dust with flour. Heat oil in a pan and fry the fishcakes on both sides until golden brown.

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