What’s for dinner? Pilchard fish cakes
This pilchard fishcakes recipe is nothing short of fantastic. The flavour-filled dish is so easy to prepare – it is decadent but light, and will be loved by everyone at the table.
Serves 4
You’ll need: 600g potatoes, peeled and cubed; 2 tbsp oil; 1 onion, diced; 1 clove garlic; ½ bunch spinach, washed and shredded fine; 400g can of pilchards, drained; 1 large egg; 1 sachet Knorr minestrone soup; 1 cup breadcrumbs.
How to:
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 a paper towel.
Serve with a fresh green salad, a dollop of Hellmann’s Original Mayonnaise and plenty of Robertsons Freshly Ground Black Pepper.
* Recipe & image by Knorr.
