Fish cakes with pilchards
Fish on a Friday is a familiar favourite. A tin of pilchards can go a long way to feed a family quickly.
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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
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