PILCHARD FISHCAKES

PILCHARD FISHCAKES
Try this posh take on the humble fishcake! Perfect to serve hot or cold!
Makes 6 fishcakes
1 tin (425 g) pilchards in tomato sauce, deboned and flaked
½ onion, grated
1 sachet KNORR Garlic and Herb Potato Bake
15 ml lemon juice
30 ml freshly chopped coriander
400 g potatoes, peeled and cubed
flour for dusting
sunflower oil for frying

Boil potatoes in salted water until tender then drain and mash.
In a bowl combine the flaked pilchards (no sauce), mashed potatoes, grated onion and contents of the sachet of KNORR Garlic and Herb Potato Bake, lemon juice and chopped coriander.
Shape into patties, then dust with flour.
Heat oil in a pan and fry the fishcakes on both sides until golden brown, then remove and drain on paper towel.
Serve with a fresh green salad and a dollop of mayonnaise.
Photo:  Elize de Kock