Name: Fish Cakes
Ingredients: 1 small tin tomato pilchards (1 x 155 g tin); 2 eggs; 150 g flour; 2 tsp baking powder; ½ onion, chopped; 45 g maize grains, drained; 2 tsp lemon juice; 250 ml breadcrumbs; dried herbs; pepper; non-stick cooking spray

CategoryCows Milk, Dinner, Lunch, Nut free, Peanut free, Soya free, Tree nut free

Yields1 Serving

1 small tin tomato pilchards (1 x 155 g tin)

2 eggs

150 g flour

2 tsp baking powder

½ onion, chopped

45 g maize grains, drained

2 tsp lemon juice

250 ml breadcrumbs

dried herbs

pepper

non-stick cooking spray

Place all the ingredients, except 1 egg, 50 g flour and breadcrumbs in a mixing bowl.

Mix until well combined.

Spray a non-stick pan with the cooking spray, and ‘fry’ a spoonful of the pilchard mixture at a time over a medium heat until golden brown.

Dip the golden brown fish cakes in the flour, egg and then the breadcrumbs.

Place the battered fish cakes on a prepared oven pan and bake at 180 ºC for 10-15 minutes until crispy.

Ingredients