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Colleen’s Fish Cakes

Colleen’s Fish Cakes
  • 1 x 400g can Saldanha Pilchards in Tomato Sauce
  • 2 slices bread, crumbed
  • 1 egg, beaten
  • 1 large onion, coarsely grated
  • Parsley, chopped
  • 2 carrots, finely grated
  • Salt and black pepper to taste
  1. Drain the pilchards and mix all the ingredients together until soft and fluffy.
  2. Make small, round, flattish patties.
  3. Fry in deep hot oil for approximately 3 minutes on each side until brown and crispy.
  4. Serve with a salad and chutney of your choice. Delicious!

Takes about 40 minutes.