Healthy lunch box recipe for Potato and Pilchard Fishcake Bites.

Ingredients
400g Potatoes (4 medium potatoes)
1 x 400g Can of pilchards
3 tsp. Olive oil
1 Medium red onion
1 Clove garlic, crushed
2 Tbs. Chopped coriander
Ground black pepper to taste
The juice of ½ lemon with 1 Tbs. lemon zest
1 Large egg
½ Cup rye bread crumbs

How to
Boil potatoes, with skin, until soft and tender.

Drain and mash until smooth. Mash/ blend the pilchards and mix together with coriander, ground black pepper,
lemon juice and zest.

In a pan, heat 1 tsp. olive oil together with crushed garlic. Add chopped onion and sauté until golden brown.

Mix together mashed potato, pilchard mix and cooked onion.

Shape into 12-15 mini bite-sized balls.

Beat the egg and dip each fish bite in the mixture before rolling lightly in the rye bread crumbs. Bake in the oven at 180°C for 30minutes.

Thereafter grill until balls are golden brown and crispy.

 

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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.