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
1
Place all the ingredients, except 1 egg, 50 g flour and breadcrumbs in a mixing bowl.
2
Mix until well combined.
3
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.
4
Dip the golden brown fish cakes in the flour, egg and then the breadcrumbs.
5
Place the battered fish cakes on a prepared oven pan and bake at 180 ºC for 10-15 minutes until crispy.
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