Pilchard and Potato Fish Cakes

Ungazincishi! These Pilchard Fish Cakes will take your taste buds on a trip to culinary heaven.

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Pilchard and Potato Fish Cakes

Cooking Method: Boiling, Frying Cuisine: South African Courses: Dinner Recipe Keys: Quick Meals

Prep Time 20 mins Cook Time 10 mins Total Time 30 mins

Servings: 2

Ingredients

Servings

• 1 can tinned pilchards in tomato sauce
• 1 medium sized onion
• 50 g flour
• 1 tbsp salt
• 1 tbsp Amapelepele Fish Spice Supreme
• 1 tbsp Amapelepele Black Pepper
• ½ tbsp bunch fresh parsley
• 4 medium sized potatoes
• 200 ml cooking oil (for frying)
• 2 large eggs

Instructions

1. Roughly chop the parsley and add to a mixing bowl. Peel and cut the potatoes and boil until cooked. Set aside.

   ½ bunch fresh parsley, 4 medium sized potatoes

2. Separate and remove the fish from the tomato sauce, then remove the bone and inners from the fish, break into chunks and put in the bowl.

3. Chop the onion into small pieces and add to the bowl.

   1 medium sized onion

4. Add the salt, pepper and fish spice to the mixture, followed by eggs, potato, and flour.

   1 tbsp salt, 1 tbsp Amapelepele Black Pepper, 1 tbsp Amapelepele Fish Spice Supreme, 2 large eggs, 4 medium sized potatoes, 50g flour

5. Mix all the ingredients together.

6. Roll into balls and fry in oil for about 2 minutes, constantly turning.

7. Remove and place on a paper towel to soak excess oil.

8. Serve on a bed of baby spinach or lettuce.

Keywords: dinner, pilchards, fish cakes, potato