Fish cakes

Name: Fish cakes
Yield: 6 servings
Cuisine: Budget
Ingredients: 1.00 onion finely chopped; oil; 2.00 tomatoes large, peeled and diced; 425.00 g pilchards in tomato sauce masked; 50.00 ml fresh parsley chopped; 12.00 ml chutney; salt and freshly ground black pepper; 2.00 eggs lightly beaten; 120.00 g flour cake; 3.00 bread white slices, cubed

6 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (10)

1.00	onion — finely chopped
	oil
2.00	tomatoes — large, peeled and diced
425.00 g	pilchards in tomato sauce — masked
50.00 ml	fresh parsley — chopped
12.00 ml	chutney
	salt and freshly ground black pepper
2.00	eggs — lightly beaten
120.00 g	flour — cake
3.00	bread — white slices, cubed

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Method:

Sauté the onion in a little oil until soft. Add the diced tomato and simmer until the mixture forms a purée. add the pilchards, parsley and chutney and season to taste with salt and pepper. Add the beaten eggs alternately with the cake flour and mix well. Fry the bread cubes in oil until golden brown. Drain on paper towelling before adding to the fish mixture. Drop spoonfuls of the mixture into hot oil and fry until brown on the outside and cooked inside. Serve with mashed potato and a mixed salad. Serves 6-8.