Fishcakes

Recipe from: 10/16/2003 12:00:00 AM

Ingredients 6
Servings 6
Time 10 minutes

Ingredients

  • 410
    g
    can pilchards in tomato sauce
  • 1
    medium onion, finely grated
  • 10
    ml
    chopped parsley
  • 250
    ml
    oats
  • 1
    egg
  • 5
    ml
    canola or olive oil
 

Method

12 to 15 minutes
 
Remove the fish from the sauce and flake it.
Add the onion, parsley, oats, egg and a little of the sauce to make a stiff mixture.
Take care not to overmix.
Shape the mixture into six large balls.
Heat the oil and fry the cakes until golden brown on the outside.
Serve on hamburger rolls spread with a little low-fat mayonnaise.

Nutritional value per serving:
Fat 6 g; Energy 511 kJ.

 

Read more on: fish/seafood  |  shallow-fry
 

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