POLOKWANE – Fish and chips is one of the most popular combinations in the culinary world and can be a great meal for lunch or for dinner.
Did you know: Fish and chips first appeared in the 1860s; by 1910 there were more than 25,000 fish and chip shops across the UK, and by the 1930s there were over 35,000.
Ingredients
- 400g potatoes, peeled and cubed
- 1 handful green beans, boiled and chopped
- 1 tin pilchards in tomato sauce, deboned and flaked (425 g)
- ½ onion, grated
- 1 x KNORR Creamy Garlic and Herb Potato Bake
- 15 ml
- lemon juice
- 1 egg
- flour (for dusting)
- cooking oil (for frying)
- 4 medium potatoes, peeled and sliced
- cooking oil
- Aromat
Method
- To prepare the fishcakes, boil potatoes and green beans until tender then drain and mash potatoes.
- In a bowl combine the flaked pilchards (no sauce), mashed potatoes, chopped green beans, grated onion, contents of the sachet of KNORR Garlic and Herb Potato Bake, lemon juice and egg.
- Shape into patties then dust with flour.
- Heat oil in a pan and fry the fishcakes on both sides until golden brown, remove and drain on paper towel.
- To prepare the potato chips, add oil to a deep frying pan.
- Heat oil until hot, add potato chips and fry until light golden in colour.
- Remove chips from oil and drain on paper towel then season with KNORR Aromat.
- Serve Fishcakes with Potato chips and a fresh salad.
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