Potato & Pilchard Fishcake bites
Serving: 6
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Directions
- Boil the potatoes with skin, until soft and tender. Drain and mash until smooth.
- Mash the pilchards and mix together with coriander, pepper, lemon juice and zest.
- Mix the onion into the mashed potatoes mixture together with the pilchard mixture and shape into 24 bite-sized balls. Preheat the oven to 180..
- Beat the egg and dip fish bite in the mixture before rolling lightly in the bread crumbs.
- Bake for 30 minutes. Thereafter grill until balls are golden brown and crispy.
Ingredients
- 400 g potatoes
- 1 g tin Pilchards in tomato sauce
- 30 ml (2tbsp) fresh coriander, chopped
- Ground black pepper, to taste
- Juice of ½ lemon
- 15 ml (1 tbsp) lemon zest
- 45 ml (3tbsp) sunflower oil
- 1 garlic clove crushed
- 1 medium red onion, chopped
- 1 large egg
- 30 g bread crumbs