Omega Packed Potato & Pilchard Fishcake Bites
Serving: 4
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Directions
- Boil potatoes, with skin, until soft and tender
- Drain and mash until smooth. Mash/ blend the pilchards and mix together with coriander, ground black pepper, lemon juice and zest
- In a pan, heat 1 tsp. olive oil together with crushed garlic
- Add chopped onion and sauté until golden brown. Mix together mashed potato, pilchard mix and cooked onion. Shape into 12-15 mini bite-sized balls
- Beat the egg and dip each fish bite in the mixture before rolling lightly in the rye bread crumbs. Bake in the oven at 180°C for 30minutes
- Beat the egg and dip each fish bite in the mixture before rolling lightly in the rye bread crumbs. Bake in the oven at 180°C for 30minutes
Ingredients
- 400 g Potatoes (4 medium potatoes)
- 1 g Can of pilchards
- 3 tsp Olive oil
- 1 Medium red onion
- 1 Clove garlic, crushed
- 2 tbsp Chopped coriander
- Ground black pepper to taste
- The juice of ½ lemon with 1 Tbs. lemon zest
- 1 Large egg
- ½ cup rye bread crumbs