Potato & pilchard fish cakes
Serving: 4
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Directions
- Place the potatoes in a medium pot and cook, until soft, drain and mash them roughly.
- Mash the pilchards with the bones and set aside.
- Add the oil to a frying pan and sauté the onions until soft, then add the garlic.
- In a bowl, add the pilchards the mashed potatoes, onion mixture and mix to combine well. Season with the salt and shape the fish cakes into 12 fishcakes.
- Lightly dip each fish cake into the egg and then coat with the breadcrumbs.
- You can cook the fishcakes in a non-stick frying pan until golden brown or in the oven, until each side is golden.
- Top each fish cake with 15ml (1 tbsp) of the cottage cheese and serve with blanched green beans boiled baby beetroots and a gem squash.
Ingredients
- 4 medium potatoes (400g), skin on
- 1 g tin pilchards, drained
- 15 ml (1 tbsp) olive oil
- 1 medium red onion, finely chopped
- 10 ml (2 tsp) crushed garlic
- 15 ml (1 tbsp) fresh coriander, chopped plus extra for serving
- 5 ml (1 tsp) salt
- 1 large egg, lightly beaten
- 2 slices Albany Ultima kJ Controlled Bread, crumbed
- 125 ml (½ cup) low fat chunky cottage cheese