TINNED PILCHARDS FISH PATTY
2 tins pilchards in tomato sauce
4 slices bread
1 onion, finely diced
2 eggs
pepper
fish spice
oil fry frying
flour for coating
Clean fish then mash fine with a fork.
(Do not use the tomato sauce)
Soak bread in a little water or milk.
Press excess liquid out of bread by squeezing in you hands.
Add to fish.
Add onions and mix well together.
Beat the 2 eggs and add to the fish. Mix well together.
Add you pepper and fish spice to taste.
Make balls and coat with flour, flatten a little.
Fry in a pan in a little hot oil until nice and brown.
Turn over and fry the other side.
Make your hamburger to your choice.
Recipe and photo: Caroline du Plessis
