Simple snack or lunch recipe for Potato and Pilchard Fishcakes Bites
1 x 215g tin Pilchards in tomato sauce
30ml (2tbsp) fresh coriander, chopped
Ground black pepper, to taste
Juice of ½ lemon
15 ml (1 tbsp) lemon zest
45ml (3tbsp) sunflower oil
1 garlic clove crushed
1 medium red onion, chopped
1 large egg
30g bread crumbs
Boil the potatoes with skin, until soft and tender. Drain and mash until smooth.
Mash the pilchards and mix together with coriander, pepper, lemon juice and
In a pan, heat the oil together with garlic and onion and sauté until golden
Mix the onion into the mashed potatoes mixture together with the pilchard
mixture and shape into 24 bite-sized balls. Preheat the oven to 180 .
Beat the egg and dip fish bite in the mixture before rolling lightly in the bread
Bake for 30 minutes. 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.