BUDGET BITES
Sep 18, 2020
2 minutes
PILCHARD FISHCAKES
INGREDIENTS
• 4 potatoes, peeled, washed and cut into chunks
• 2 tins pilchards in brine, drained (you could also used pilchards in tomato sauce)
• 3 tbsp parsley, chopped
• ½ lemon, keep the zest and juice
• 1 tbsp cake flour
• 4 tbsp sunflower oil
METHOD
Cook the potatoes in boiling salted water until tender (about
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