Colleen’s Fish Cakes
20 MINUTES
SERVES 4
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
- 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!