CANNED PILCHARD FISH CAKE BURGERS
- 4 potatoes
- 1 bunch of chives
- 400 g tin of pilchards in tomato sauce
- salt and pepper
- 1 tablespoon chutney
- 50ml cake flour
- 1 teaspoon baking powder
- 2 eggs
- Oil for frying
- Extra flour for dusting
Wash and stab your potatoes, microwave until they are cooked. Then scoop the insides out and mash.
Next, mash your fish. I prefer to take out the bones from the middle of the fish but this is optional.
Snip the chives into small pieces and mix them into the fish, along with the potatoes, flour, baking powder and chutney. Season with salt and pepper. Beat the egg and mix it in well.
Form fish cakes (8) and dust with flour. Place in deep freezer for 45 min.
Fry in warm oil until golden brown. if they freeze, fry from frozen.
Serve on a crispy roll, with tomato, gherkin, shredded lettuce, red onion and a mixture of chutney and tomato sauce.
Serve hot, oven fried potato crisps on the side.
Recipe and photo: Elize de Kock