Special fish cakes


Ingredients 9
Servings 30
Time

Ingredients

  • 4
    potatoes
  • 425
    g
    pilchards in tomato
  • 410
    g
    cream-style sweetcorn
  • 1
    onion, finely chopped
  • 3
    extra-large eggs, whisked
  • 15
    ml
    chopped parsley
  • salt and freshly ground black pepper to taste
  • 250
    ml
    self-raising flour
  • oil for shallow-frying
 

Method

 
Peel the potatoes and boil in salted water until soft. Mash and add the remaining ingredients. Mix well. Drop spoonfuls of the mixture into hot oil and fry on both sides until brown and done. Serve with lemon slices or tomato sauce. Makes 30 cakes.
 

Read more on: fish/seafood  |  shallow-fry
 

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