Spicy Pilchard Frikkadels and Tomato Salsa recipe | WW TASTE

Ingredients

• For the pilchard frikkadels:
• 2 T extra virgin olive oil
• 1 small onion, finely chopped
• 1 clove garlic, finely chopped
• 1 stick celery, finely chopped
• 1 t paprika
• 1 t Woolworths Cajun seasoning
• 1 x 400 g can pilchards in tomato sauce, bones and sauce discarded
• 120 g flour, plus extra for dusting
• 100 g Italian parsley, finely chopped
• 1 lemon, zested
• 400 g pearl barley, cooked, for serving
• For the tomato sauce:
• 1 medium onion, roughly chopped
• 1 t cumin seeds, toasted
• 1 t coriander seeds, toasted
• 1 x 400 g can whole peeled tomatoes
• 100 g tomato paste
• 1 T honey
• sea salt and freshly ground black pepper, to taste
• 50 g fresh coriander, roughly chopped
• For the salsa, mix:
• 100 g cherry tomatoes, quartered
• 1 small red onion, thinly sliced
• 10 g fresh coriander, roughly chopped
• 2 T red wine vinegar