Crunchy-coated fish cakes

Name: Crunchy-coated fish cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 1.00 pilchards plain; 60.00 ml breadcrumbs dried; 1.00 onion large, chopped; 2.00 eggs large, slighly beaten; 200.00 ml couscous; 30.00 ml sunflower oil for frying; 125.00 ml mayonnaise; 50.00 ml fresh coriander or parsley, chopped

4 servings Prep: 15 mins, Cooking: 25 mins

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Fish/Seafood

By Food24 November 03 2009

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Ingredients (8)

1.00	pilchards — plain
60.00 ml	breadcrumbs — dried
1.00	onion — large, chopped
2.00	eggs — large, slighly beaten
200.00 ml	couscous
30.00 ml	sunflower oil — for frying
125.00 ml	mayonnaise
50.00 ml	fresh coriander — or parsley, chopped

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Method:

1. Mash the pilchards and stir in the breadcrumbs, onion and half the egg. Form into four large patties or a few smaller ones. Dip into the remaining egg and then into the couscous. Heat a layer of oil in the non-stick frying pan and fry on both sides until golden. Drain on absorbent paper.

2. Mix the mayonnaise and herbs, and serve a spoonful on top of each fish cake. Serve with baked potatoes and salad or on a roll to make a fish burger.