Affordable, tasty recipes for breakfast, lunch and snacks – good for the whole family.
Fish cakes with pilchards
Makes about 20 fish cakes
These fish cakes are a great way to enjoy pilchards, which are a source of healthy fats, calcium from the bones and lean protein. They are ideal for lunch boxes and the kids love them.
1 x 425 g tin pilchards in tomato sauce
2 eggs, beaten
1 small onion, grated
1 carrot or baby marrow, grated
½ cup (125 ml) self-raising flour
5 tbsp (75 ml) oats
½ tsp (2,5 ml) salt
lemon juice and black pepper to taste
3 tbsp (45 ml) chopped fresh parsley
3 tbsp (45 ml) chopped fresh coriander or more parsley
1 tbsp (15 ml) tomato sauce or chutney
1 tbsp (15 ml) sunflower or olive oil for frying
- Flake fish in the tomato sauce with the small, edible bones, using a fork.
- Mix fish with the remaining ingredients, except the oil.
- Heat a thin layer of oil in a frying pan and place spoonfuls of the batter in the pan.
- Fry on both sides until golden brown and cooked. Drain on paper towel. Repeat with the rest of the oil and batter.
- Allow to cool and pack into lunch boxes with salad ingredients, baby potatoes in the skin and fresh fruit.
- Replace pilchards with any fish of your choice, like tuna or leftover hake or snoek and add another 2 tbsp (30 ml) tomato sauce.
- Enjoy fish cakes for supper and serve with lemon wedges, a green salad and a baked potato per person.