Pilchard Fishcakes

Crispy cakes made from a tin of pilchards. Very cheap and full of protein.

Ingredients

• 1 tin (400 g) pilchards in tomato sauce
• 3 potatoes, boiled and mashed
• 1 onion, grated
• 1 egg
• 4 tbsp flour or maize meal
• 1 tsp chilli or curry powder (optional)
• oil for frying oil

Tip: search from the finder to see which of these you already have. Missing items link to Checkers Sixty60.

Method

1. Drain the pilchards, keeping the sauce, and remove the big bones if you prefer.
2. Mash with the potato, onion, egg and spice. Shape into flat cakes.
3. Dust in flour and fry for 3 to 4 minutes a side.
4. Heat the tomato sauce from the tin as a gravy and serve with rice or bread.

Cheaper swaps & tips

• Skip the potato and use more flour, or add cooked rice.

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