FISH CAKES FROM PILCHARDS
3 tins tomatoes based pilchards
1 tin chili pilchards
garlic to taste
parsley to taste about 3 ml
flour or bread crumbs or self raising flour
spices to taste
finely grated carrot
Drain the 3 tins of tomatoes pilchards.
Add to a bowl once drained.
Place the chili pilchards with sauce in the bowl.
Add finely chopped onion and finely grated potato.
Add garlic, parsley and spices to taste.
Add any extras as desired.
Mix together until well incorporated.
Add 3 eggs and mix well.
And flour until the mix is right to make fish cakes.
Dust hands with flour to prevent sticking.
In a thick based pan heat oil and then place the fish cakes I the pan on a medium heat. Once crusted turn over.
Place on paper towel once cooked to drain oil.
Top up oil as required allow oil to warm before add fish cakes.
Freeze and enjoy when require.
Recipe: Gordon Hodge