POLOKWANE – While fishcakes are traditionally made with Hake, this recipe makes use of pilchards, providing a different flavour.
What’s for Dinner says they are perfect to serve hot or cold.
Ingredients
– 1 tin pilchards (425 g) in tomato sauce, deboned and flaked
– grated onion
– KNORR Creamy Garlic and Herb Potato Bake
– 15ml lemon juice
– 30ml freshly coriander, chopped
– 400g 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
