PILCHARD FISHCAKES

               Try this posh take on the humble fishcake! Perfect to serve hot or cold!

•             Recipe serves Makes 6 fishcakes

•             Preparation time20 minutes

•             Cooking time30 minutes

Ingredients

•             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

Method

•             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

 

Thanks to Portia Hoffman who faithfully sends the recipes.