6 servings
Prep: 15 mins,
Cooking: 10 mins
Battered crispy pilchards and a creamy yoghurt dip.
Rate this recipe
Recipe Disclaimer
Tap for method
Ingredients (12)
YOGHURT DIP:
1 cup | yoghurt — thick, plain |
1 | garlic — cloves, crushed |
1/2 | green chillies — deseeded, finely chopped |
lemon — halved, juice only | |
4 Tbs | fresh coriander — chopped |
1/2 tsp | cumin — ground |
salt and freshly ground black pepper |
CRISPY PILCHARDS:
400 g | pilchards in tomato sauce — tinned |
1/2 cup | flour — cake |
1 | eggs |
oil | |
lemon — wedges |
Tap for ingredients