|410.00 g||pilchards — in tomato sauce|
|1.00||onion — grated|
|10.00 ml||fresh parsley — chopped|
|5.00 ml||canola oil — or olive oil|
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.