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Colleen’s Fish Cakes

Colleen’s Fish Cakes
Ingredients: 
  • 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
Method: 
  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.

Serves: 
4