Fish cakes with pilchards - MyDynamics

Ingredients

• 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 oil