Pilchard and Potato Fish Cakes

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Cooking Method: ,
Cuisine:
Courses:
Servings: 2
Ingredients
  • 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. 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. 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. 3
    Chop the onion into small pieces and add to the bowl.1 medium sized onion
  4. 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. 5
    Mix all the ingredients together.
  6. 6
    Roll into balls and fry in oil for about 2 minutes, constantly turning.
  7. 7
    Remove and place on a paper towel to soak excess oil.
  8. 8
    Serve on a bed of baby spinach or lettuce.
Keywords: dinner, pilchards, fish cakes, potato
Read it online: https://amapelepele.co.za/recipe/pilchard-and-potato-fish-cakes/