Pilchard and chive fritters

Name: Pilchard and chive fritters
Yield: 24 servings
Cuisine: Budget
Ingredients: 2.00 eggs beaten; 250.00 ml flour; 5.00 ml Baking powder; 30.00 ml yoghurt plain; 125.00 ml fresh chives chopped; 410.00 g pilchards in tomato sauce; 125.00 ml vegetable oil

24 servings

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (7)

2.00	eggs — beaten
250.00 ml	flour
5.00 ml	Baking powder
30.00 ml	yoghurt — plain
125.00 ml	fresh chives — chopped
410.00 g	pilchards in tomato sauce
125.00 ml	vegetable oil

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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.