Colleen’s Fish Cakes
Prep: 10 minutes Cooking Time: 10 minutes
SERVES 2-4
Ingredients
Pilchard Fish Cakes
- 1 x 400 g tin Saldanha Pilchards in Tomato Sauce, drained and deboned
- 2 slices bread, made into breadcrumbs
- 1 large egg, beaten
- 1 large onion, coarsely grated
- 2 carrots, finely grated
- Small handful fresh parsley, finely chopped
- Salt and freshly ground black pepper, to taste
- Vegetable oil, for shallow-frying
Dill Yoghurt Sauce
- 1 cup (250 ml) plain double-cream yoghurt
- 2 Tbsp (30 ml) fresh dill, finely chopped
- 1 tsp (5 ml) fresh lemon juice
- Salt and freshly ground black pepper, to taste
To Serve
- Baby gherkins (optional)
- 1 lemon, cut into 4 wedges
Method
Pilchard Fish Cakes
- Flake the drained pilchards into a mixing bowl. Add the breadcrumbs, beaten egg, grated onion, carrots and parsley.
- Season with salt and freshly ground black pepper.
- Mix until well combined, then shape into approximately 8 small, round patties.
- Heat a thin layer of vegetable oil in a frying pan over medium heat. Fry the fish cakes in batches for approximately 3
- minutes per side, until golden brown and crispy.
- Remove from the pan and drain on kitchen paper.
Dill Yoghurt Sauce
- Combine the yoghurt, fresh dill and lemon juice in a small bowl. Season with salt and freshly ground black pepper and mix
- well. Refrigerate until ready to serve.
To Serve
- Serve the fish cakes warm with the dill yoghurt sauce, baby gherkins, if using, and lemon wedges.
