Pilchard and chive fritters


Ingredients 7
Servings 24
Time

Ingredients

  • 2
    eggs, beaten
  • 250
    ml
    flour
  • 5
    ml
    baking powder
  • 30
    ml
    plain yoghurt
  • 125
    ml
    chives, chopped
  • 410
    g
    pilchards in tomato sauce
  • 125
    ml
    vegetable fat for frying
 

Method

 
Mix together eggs, flour, baking powder, yoghurt and chives, until you have a smooth batter. Drain off half of the sauce from the pilchards, debone them and mash slightly. Fold them into the batter. Heat fat in a large frying pan. Place heaped tablespoons of the mixture into the pan. Cook on both sides until the fritters are golden. Drain on paper towels. Serve with lemon wedges, beetroot and butternut and chilli jam.
 

Read more on: fish/seafood  |  shallow-fry
 

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